Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 125 grams | Butter |
| Or ghee (1/8 lb) | |
| 1 tablespoon | Cinnamon |
| 2 teaspoons | Cardamon |
| 1 teaspoon | Black pepper |
| 1 teaspoon | Cloves |
| 3 cloves | Garlic - crushed |
| 4 | Onions finely sliced |
| 1 tablespoon | Finely chopped ginger |
| 1 kilograms | Chicken pieces (2.2 lb) |
| Thigh fillets | |
| 2 cups | Plain yoghurt |
| 1 teaspoon | Chilli powder |
| 1 teaspoon | Salt |
| ¼ teaspoon | Saffron |
| 1 cup | Coconut cream |
| 3 tablespoons | Slivered roasted almonds |
Fry cinnamon, cardamon, pepper and cloves. Add garlic and ginger and cook for 5-8 minutes, stirring to prevent burning. Toss through the chicken, and cook a further 5 minutes. Combine chilli, yoghurt, salt, and saffron and add to the chicken. Cook until tender. Add coconut cream and almonds, and cook further 5 minutes to allow sauce to reduce. WALT
Philippa Jane Wightman P.O. Box 270, The Gap Q Australia