Ingredient and Portion:
Chicken Yoghurt
1 whole chicken (cut into 8 pcs)
3 tbsp turmeric powder
salt to taste
$1 bryani spice
1 red / green chilies (cut 4 lengthly)
1 cup plain yoghurt
2 onion (1 to slice / 1 to pound finely)
5 garlic ]
2 inch ginger ] (pound finely)
2 tomatoes (cut 4)
50g cashew nuts (pound into paste)
2 cups of water (depends on your own thickness of the gravy)
oil to fry chicken
1 sprig coriander leaves (slice)
1 sprig mint leaves (slice)
2 knot pandan leaves
Directions:
Method:
1) Mix the chicken, turmeric, salt thoroughly & fry till half cooked
2) Drain out the oil, leaving only 2 tbsp… in a medium heat, stir in all the pounded paste & pandan leaves
3) Stir in the bryani spice, yoghurt, salt to taste
4) Stir continuously, pour in the water & chicken, simmer till gravy thicken
5) Lastly add the tomatoes, coriander, mint, chilies.. simmer for another 15mins
6) Garnish with fried shallots & serve with plain rice or french loaf
Tips:
This dish can be kept over-night & heat up, the more thicker the gravy... the better.
