CREDITS

@aniseeds

INGREDIENTS

4 pieces chicken fillet cubed/1 whole chicken 1 teaspoon salt 3 tablespoons aminas wonderspice butter chicken marinade(0r any readymade butter chicken masala) ½ teaspoon dhana jeera ½ teaspoon arad (Turmeric) ½ teaspoon red chillis 1 tablespoon ginger and garlic heaped ½ teaspoon garam masala ½ teaspoon Aromat (a South African Spice) 1 teaspoon ground green chillies ¼ teaspoon black pepper 1 teaspoon lemonjuice 2 curry spoons ghee (Clarified butter)

METHOD

In a pot, boil: 1 medium onion 3 small tomatoes Liquidise and set aside In another pot, heat ghee (Clarified butter) with 1 teaspoon Jeeru (Cumin) and the above spices. Braise till aroma escapes. Add chicken and allow to braise in masala and cook. Add a bit of water if needed. When chicken is almost cooked, add in the tomato and onion mixture and allow to cook further. Add in 1 tablespoon tandoori masala and 1 tablespoon red garlic masala (both bought from Forsmays in JHB) and mix in well. Add in 1 tablespoon tomato puree and 1 teaspoon sugar. Add salt to taste. Once curry is cooked through and oil separates from the tomato, add in half a tub of cream and mix through. Adjust spices if needed and cook till curry reduces to a thick sauce. Boil 3 eggs & fry 3 potatoes cut into cubes. Boil 2 cups of rice till ¾ way done and drain. Layer a spoonful of rice at the bottom of your pot or casserole and dot with ghee (Clarified butter). Layer curry over, place in potatoes and then layer layer rice and place in eggs. Steam in oven till done

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