Yield: 1 Servings
|1 kilograms||Chicken joints|
|2 teaspoons||Cummin seeds|
|2 teaspoons||Mustard seeds|
|12 \N||Kashmiri chillies|
|1 \N||Head garlic|
|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)