Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 kilograms | Chicken joints |
| 2 teaspoons | Cummin seeds |
| 2 teaspoons | Mustard seeds |
| 12 \N | Kashmiri chillies |
| 1 \N | Head garlic |
| ½ teaspoon | Turmeric |
| 1 \N | Onion, sliced |
| \N \N | Salt and vinegar to taste |
Grind the cummin, mustard, chillies and garlic. Add the turmeric and enouch vinegar to form a paste. Rub the paste all over the chicken pieces and marinade for as long as possible. Fry the onion until brown then add the chicken and brown. Add a small amount of water (enough to stop the chicken drying out) and simmer until chicken is tender. Add salt and vinegar to taste and cook for a few minutes more.
Note :- This is equally good when lime juice is used in the spice mixture instead of vinegar.
From archives of rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@... (Trevor Hall)