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Wednesday, June 25, 2014,10:25 AM by

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Serves :

Preparation Time :
2 hours

Cooking Time :
40 minutes

Preparation Method :

  • Grind the roasted onions to a fine paste. Set aside.
  • Pound the ginger, garlic and green chillies to a fine paste. Combine this with the yogurt and salt, and use the mixture to marinate the chicken pieces for 2 hours, preferably in the fridge.
  • Once the chicken is ready, heat the oil in a pan. Add the bay leaves and the chicken and saute until the yogurt juices come to the boil.
  • Add the ground coriander and cumin, onion paste and ground almonds. Stir well until mixed.
  • Cover the pan with a tight-fitting lid. Simmer for about 15 minutes, or until the chicken is cooked.
  • Uncover the pan and sprinkle on the cinnamon, mace and ground cardamom. Stir in the skimmed milk and serve.


  • 4 medium-sized onions, sliced and roasted
  • 5cm piece root ginger, chopped
  • 10 garlic cloves, chopped
  • 6 green chillies, chopped
  • 500 grams natural low-fat yogurt
  • 2 teaspoon salt
  • 1 kg chicken, cut into pieces
  • 4 teaspoons sesame oil
  • 4 bay leaves
  • 2 tablespoon ground coriander
  • 2 teaspoon ground cumin
  • 15 almonds, soaked and ground
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground mace
  • 1 teaspoon ground green cardamom
  • 1 teaspoon ground black cardamom
  • 200 ml skimmed milk

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