Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 8 \N | Pieces chicken |
| 1 teaspoon | Ginger and garlic paste |
| 3 teaspoons | Yoghurt |
| 2 teaspoons | Chilli powder |
| 1 teaspoon | Saffron |
| 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 |
| 1 teaspoon | Saffron |
| 100 grams | Dough |
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.