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16 November 2013,06:09 by

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This recipe is a typical example of the Indian philosophy of cooking, and there's the classic combination of ginger, onion and garlic with cloves and other spices. The skin is removed from the chicken, then the spice paste is rubbed in so the heat will penetrate into the flesh.
Serves :

Preparation Time :
12 hours

Cooking Time :
1 hour

Preparation Method :

  • Remove the skin from the chicken and trim off any excess fat.
  • Saute the onion in 2 tablespoons of the oil until browned.
  • Remove and drain. Grind the chillies, peanuts and cloves with the cardamom and coriander seeds.
  • Combine this powder with the ginger, garlic and onion. Puree the mixture until smooth. Stir in the yogurt.
  • Rub this yogurt mixture over the chicken and marinate in the refrigerator for 12 hours.
  • Heat the remaining oil and fry the chicken for 15 minutes on each side. Reduce the heat, cover, and simmer for 45 minutes, or until the chicken is tender.
  • Uncover and cook for an extra 10 minutes or until chicken is lightly browned.



  • 1.5-kg chicken, cut into portions
  • 1 large onion, chopped
  • 6 tablespoonsIDHAYAM Mantra Peanut oil
  • 5 red chillies
  • 3 tablespoons raw shelled peanuts
  • 4 cloves
  • 2 cardamom seeds
  • 2 teaspoons coriander seeds
  • 2 teaspoons grated fresh ginger
  • 4 cloves garlic, crushed
  • 3 tablespoons plain yogurt

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