recipe adapted from The Food Of India
serves 4 to 6 as part of an Indian meal
1 free range chicken, skinned* and cut into 12 pieces
25 cardamom pods, removed from pods and pounded to a fine powder
6 garlic cloves, crushed
3 cm piece of ginger, grated
300 ml of Greek yoghurt
1.5 tsp of ground black pepper
grated rind of 1 lemon
2 tbs of ghee (clarified butter)
400 ml of coconut milk
6 green chillies, pricked all over
1/2 a cup of chopped coriander leaves
juice from half a lemon
salt to taste
* don't throw away the skin, turn it into some delicious chicken fat and crackling instead
The star of the dish.
Marinate the chicken pieces with the marinade with salt overnight.
Brown chicken pieces in batches with ghee.
Serve this as part of an Indian meal. This is definitely a keeper!