Recipe credit: Ruhana EbrahimPicture credit: @mama_taught_me_well
Ingredients:•1 large onion (sliced),•1kg chicken pieces/ fillet big cubes•5 eggs,•4 medium potatoes (peeled and halved),•3 tomatoes (liquidized),•500ml sour milk,•2 tablespoon Lemon juice,•1 teaspoon rough salt,•1 teaspoon chilli powder,•¼ teaspoon turmeric powder,•1 teaspoon dhana jeeroo powder,•¾ tablespoon red ginger garlic masala,•2 whole green chillies (slit longwards, attached to stem),•Taj and elachie (cinnamon sticks and cardamom pods),•Pinch saffron threads,•2 drops saffron essence (optional),•fist fresh dhania (coriander) (chopped).
1. Braise onions with taj and elachie until golden. 2. In a deep dish mix sour milk, tomatoes, masala, spices, saffron & lemon juice. 3. Mix chicken in mixture and pour into onions. 4. Allow chicken water to burn out.5. Fry potatoes until golden on outside and fluffy inside.6. Hard boil eggs, remove from shells, cut into halves and add to pot with potatoes.7. Add a little water and allow potatoes and eggs to cook into a thickened wet gravy. 8. Cut dhania (coriander) and mix in. Serve with roti, bread or rice.
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