![]() ![]() Brush with the 3 tablespoons of oil and balance the skewers on the rim of a shallow baking tray, so that the meat is suspended and does not touch the tray. Thread the chicken on to two to four skewers (the flat, sword-like ones are best). ![]() ![]() Shortly before you eat, preheat the grill to its highest setting. Stir in the garam masala and coriander leaves, taste for balance of seasonings and add more salt if you need it. Cover, reduce the heat to low, and simmer gently for 15–20 minutes. Add the stock and salt, and bring to a simmer. Fry them for three or four minutes, or until they turn pulpy. Add the remaining yoghurt in this way, a tablespoon at a time. Stir for 10 seconds, then add a tablespoon of the yoghurt. Add the ground coriander, turmeric, chilli powder and paprika. Add the ginger and garlic and continue to fry, stirring, for a minute. Stir and fry until they brown, six or seven minutes. When you’re ready to cook, make the masala: pour the 4 tablespoons of oil into a large, preferably non-stick, lidded pan and set it over a medium-high heat. Mix well, cover, and refrigerate for six to eight hours (longer will not hurt). Add the ginger, garlic, cumin, paprika, chilli powder, cream and garam masala. Prod the chicken pieces lightly with the tip of a knife and rub the seasonings in again, then set aside for 20 minutes. Put the chicken in a non-reactive bowl and rub in the salt and lemon juice. ![]()
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