1 chicken cleaned, cut, and drained
Marinade:Half can tomato puree3 tablespoon Amina's Peri Peri marinade2tspn ginger&garlic ground 1 teaspoon sugar2 teaspoon lemon juice2 teaspoon leaf & kashmiri masala mixPinch yellow food colourDrop of red food colourWhole green chilliesSalt to taste
3 tablespoon butter/ghee (Clarified butter)*2 tablespoon coconut/olive oil*2 stick cinnamon*2 Elachi (cardomom) pods*4 whole pepper corns*2 cloves*
Marinate chicken with all items under "marinade". Cover and keep refridgerated for an hour or so.
Then,Place all items marked with * into flat based pot and braise till aroma arises.
Add marinated chicken to pot.Cover with lid and cook on low for 30mins.Check chicken, stir gently and cook for another 20mins.
Add fried potato wedges & boiled eggs.Serve with Roti, Naan or Rolls
INFO & TIPS
If you want a thicker gravy, dissolve 1 heaped tspn cornflour in a quarter cup of cold water, mix well and add to pot after the 30mins mark.
27 Feb 2023