Kashmiri Chicken
Ingredients:
seeds from 8 green cardamom pods
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1 cinnamon stick
8 black peppercorns
6 cloves
1 tbsp hot water
1/2 tsp saffron threads
40 g/11/2 oz ghee or 3 tbsp vegetable or groundnut oil
1 large onion, finely chopped
2 tbsp garlic and ginger paste
250 m1/9 fl oz natural yogurt 8 skinless, boneless chicken thighs, sliced
3 tbsp ground almonds
55 g/2 oz blanched pistachio nuts, finely chopped
2 tbsp chopped fresh coriander
2 tbsp chopped fresh mint salt toasted flaked almonds, to garnish Indian bread, to serve
Methods:
1. Dry-roast the cardamom seeds in a frying pan over a medium-low heat, stirring constantly, until you can smell the aroma. Repeat with the coriander and cumin seeds, cinnamon, peppercorns and cloves. Put all the spices, except the cinnamon stick, in a spice grinder and grind to a powder.
2. Put the hot water and saffron threads in a small bowl and set aside.
3. Melt the ghee in a flameproof casserole. Add the onion and cook, stirring occasionally, over a medium-high heat for 5-8 minutes, until golden brown. Add the garlic and ginger paste and continue stirring for 2 minutes.
4. Stir in the ground spices and the cinnamon stick. Remove from the heat and mix in the yogurt, a small amount at a time, stirring vigorously with each addition, then return to the heat and continue stirring for 2-3 minutes, until the ghee separates. Add the chicken pieces.
5. Bring to the boil, stirring constantly, then reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.
6. Stir in the ground almonds, pistachios, saffron with its soaking liquid, half the coriander, all the mint and salt to taste. Re-cover the pan and continue simmering for about 5 minutes, until the chicken is tender and the sauce in thickened. Sprinkle with the remaining coriander and the flaked almonds and serve with Indian bread.