Site hosted by Angelfire.com: Build your free website today!




Are you making this recipe?
If so please help us out.
Send us the photo of the recipe.

  • 1 kilogram or 2.2 pounds Chicken Thigh Fillet (cut in pieces)
  • 4 Onions (finely sliced)
  • 3 cloves of Garlic (Lehsan) (crushed)
  • 1 tbsp. Ginger (Adrak) (finely chopped)
  • 3 tbsp. Roasted Almonds (Baadaam) (slivered)
  • 2 tsp. Cardamom Pods (Choti Ilaichi)
  • 4 Cloves (Loung)
  • 1 tbsp. Cinnamon
  • 1 tsp. Black Pepper (Pisi Kaali Mirch)
  • 1 tsp. Red Chilli Powder (Pisi Lal Mirch)
  • 1 tsp. Salt
  • ¼ tsp. Saffron (Zaafran)
  • 2 cups Coconut Cream
  • 2 cups Plain Yogurt
  • 125 grams Butter (Makhan) or Clarified Butter (Ghee)

1) Fry the cinnamon, cardamom pods, black pepper, and cloves. Add garlic and ginger and cook for 5-8 minutes stirring continuously to prevent from burning.

2) Toss through the chicken and cook for a further 5 minutes. Combine the red chilli powder, plain yogurt, salt, and saffron and add to the chicken. Cook until tender.

3) Add the coconut cream and almonds and cook for a further 5 minutes to allow the sauce to reduce.

Degree Of Difficulty: Medium
Recipe Category: Main Course Chicken/Bird
Recipe Ethnic Group: Pakistani
Recipe Requested by, Naz Saleem (Pakistan)
Another Delicious Main Course Chicken/Bird Dish You Should Try - Chinese Chilli Chicken