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DEREK HENDERSON

Murgh Ka Salan - a spicy chicken dish from the Indian subcontinent

INGREDIENTS
1½lb skinned and boned chicken meat (from legs and thighs), cubed
1 large red onion
2 cloves garlic
1in ginger root
½pt unsweetened plain whole-milk yoghurt
1½oz unsalted butter or 3tbsp oil
2 bay leaves (fresh or dried)
Salt
½tsp turmeric

SPICE MIXTURE
Dried red chilli
1in cinnamon stick
6 cloves
6 green cardamoms
2tsp cumin
2tsp black cumin

GARNISH
Coriander leaves, seeded and chopped green chilli

PREPARATION
Dry roast spices until aromatic and then grind. Peel and chop onion, garlic and ginger.

METHOD
Heat butter or oil and fry onion until light brown. Add garlic, ginger, spice mixture, bay leaves and turmeric and mix well. Add chicken and fry for 2 minutes turning continually to coat with spices. Add yoghurt and salt, bring to simmer and cook, stirring occasionally, until nearly dry and the fat separates. Add ¾pt water, mixing well. Simmer gently for 30 minutes, stirring occasionally. Adjust saltiness if required. Garnish and serve with boiled rice