Dhaba chicken
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Indian chicken curries can’t get enough. In this curry, the subtle flavour of cumin sits perfectly with lemon.
Ingredients for four
500g chicken fillets; 1 large onion 2 cm of ginger; 1 tbsp.4 cloves of garlic 1 teaspoon salt 1 organic lemon 1 dl yoghurt 1 teaspoon vinegar (e.g. 2 tablespoons of cooking oil
marinade
2 teaspoons of cumin seeds 3 & 4 chillies1/2 tsp tomato paste 2 tbsp ground coriander 2 tsp black pepper 1 tsp garam masala 1 tsp cardamom
Cut the chicken into small pieces. Combine the marinade ingredients. Mix the chicken with the marinade and leave to marinate in the fridge for a couple of hours.
Stir in the yoghurt and cheese. This will give you a ‘stabilised’ yoghurt, which will last longer.
Peel and chop the ginger and garlic. Wash and grate the lemon rind. Slice the onion.
In a high-sided frying pan, place the onion in a bowl. Freeze the ginger and garlic in the pan for a moment. Add the onion and fry until soft.
Add the chicken to the pan with the marinade. Fry over high heat until the chicken is cooked and the sauce starts to thicken. Season with salt, lemon zest and lemon zest. Squeeze the juice from the lemon into the dish. Bring to the boil, remove from the heat and stir in the stabilised yoghurt.
Serve the dhaba chicken while still hot.
chilli India Chicken dishes VHH
