Rec cred: @mama_taught_me_well
Pic cred: Ruhana Ebrahim
1 kg chicken necks (washed and drained),1 big onion (sliced),1 taj (cinnamon stick),2 elachie pods (cardamom),2 bay leaves (optional),1 star anise,2 large tomatoes (liquidized),4 tablespoon tomato puree (optional),½ - 1 tablespoon red ginger garlic masala,1 ½ teaspoon chilli powder,1 teaspoon salt (to taste),2 teaspoon dhana jeeroo powder,Pinch turmeric powder,water as needed,Fresh coriander (chopped).
1. In a deep pot, heat oil and add onion, taj and elachie.2. Braise until golden, then add spices and masala.3. Braise until fragrant, then add chicken necks.4. Mix well to coat chicken well.5. Then add tomatoes and puree (if using), and allow liquid to reduce till thickened.6. Add half cup water.7. Cook till consistency of gravy you desire is reached, garnish with coriander.8. Serve with roti or rice.
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