1 chicken – washed and cut into 12 pieces
1 big red onion and 2 shallots – sliced thinly
3 cloves garlic – sliced thinly
1 tomato – cut into small cubes
1 tbsp pounder ginger paste
Fresh Biryani powder ($1.00 for 1 chicken) – bought from Indian Dry spices provision shop
alternatively can use Baba’s or Housebrand Biryani powder
1 tbsp red chilli powder
1 tbsp cashew nut – pounded
1 tbsp almond – pounded
1/2 cup of pudina leaves – coarsely chopped
2 tbsp butter/ghee
1 small cinnamon stick
3 pods cardamon
2 dried bay leaves
50 ml fresh yoghurt
100 ml evaporated milk
100 ml water
Salt and sugar to taste
1) Marinade chicken with 1/2 of the Biryani powder, 1/2 tsp of salt and ginger paste for 1 hour.
2) Heat butter in a wok over low heat and saute sliced onionsm, garlic and dry spices till fragrant, add in the balance of the biryani powder, chilli powder. tomato and stir to mix well for 3 minutes.
3) Add in marinated chicken and cook over high heat, tossing and mixing well for 8 minutes. Add in yoghurt, milk and water, mix well and simmer over low heat till chicken is tender.
4) Add in pudina leaves, pounded almond and cashew powder, stir to mix well
and Season with salt and sugar, taste accordingly and adjust to your preference.