Yield: 1 servings
|1 teaspoon||Ginger and garlic paste|
|2 teaspoons||Chilli powder|
|2 teaspoons||Ground flour|
|2 teaspoons||Almond paste|
|2 teaspoons||Ghee or white butter|
|2 teaspoons||Brown onion paste|
|1 teaspoon||Garam masala|
|1 teaspoon||Mace and cardamom powder|
|1 teaspoon||White pepper|
Place the chicken in a bowl, add the ginger and garlic paste, yoghurt, chilli powder and saffron and leave to marinate for 4-5 hours.
Pour the remaining ingredients in a mixing bowl and mix into a paste.
Place the chicken in a pot with some oil and cook for 10 minutes. Stir in the paste with the chicken. Roll the dough in to a long sausage and place around the top of the pot.
Place a metal dish on top of the pastry, place some hot coal on top of dish and cook for a further 5-10 minutes.
Remove the coals and dish and serve with a chopped coriander, creme and almonds garnish.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.