The big name of this dish is the creamy and highly spiced sauce, says Lorraine Steyl.
Serves 4
- 1 cup of dried peaches
- ½ cup of orange juice
- 1 pink chilli (range in line with style) seedless and finely chopped
- 3 garlic cloves, finely chopped
- 4 hen breasts
- ¾ cup undeniable double thick yoghurt
- 1 massive egg
- 2 tsp of soy sauce
- 2 Tbsp of cornflour
- 2 large onions, finely chopped
- 1 tsp turmeric
- 1½ dhania jeera spice
- 1 tsp dried coriander
- ½ tsp fenugreek
- 4 cardamon pods, peeled
- ½ tsp cumin
- ½ tsp cinnamon
- ½ tsp black pepper corns
- ½ tsp to style
- 2 tsp garam masala
- 3 big name aniseed
- ¼ cup pink wine vinegar
- 1 lime
- 1 tin chopped tomatoes
- 250ml tomato passata
- 2 Tbsp olive oil
- 1 cup hen inventory
- 250ml cream
- 1 Tbsp butter, heaped
- ½ cup contemporary coriander, chopped
- Soak the cup of dried peaches within the orange juice, ideally in a single day.
- Take away the seeds from the chilli. Finely chop the chilli and garlic.
- Lower the hen breasts in cubes.
- Upload the hen, 3 tablespoons of undeniable yoghurt, egg, chilli, garlic, soya sauce and cornflour to a bowl. Combine neatly. Duvet and position within the refrigerator in a single day.
- Weigh down the next spices in a mortar and pestle: coriander, fenugreek, cardamon pods, black pepper corns and big name aniseed.
- Fry the onions and olive oil for 2 mins, then upload the beaten spices in addition to turmeric, dhania jeera, cumin, cinnamon, salt, garam masala, pink wine vinegar. Fry for a couple of extra mins.
- Upload the tinned tomatoes, passata, lime zest and juice of the lime to the onion combine.
- Simmer on low warmth till the tomatoes are cooked, which is able to take about 20 to half-hour.
- Dip the hen in cornflour and fry in deep vegetable oil. Do that in smaller batches for roughly two to 3 mins. The hen will have to be gentle brown in color and now not overcooked.
- Set the hen apart.
- Pour the sauce from the pan or pot you used for frying right into a blender and liquidise (you’ll be able to additionally use a handheld blender). Position the sauce again into the pan and upload the hen inventory, cream and ½ cup of undeniable yoghurt. If the sauce is simply too thick, upload some hen inventory (home-made or store-bought). Prepare dinner for a couple of mins.
- Upload the fried hen to the sauce and prepare dinner for a couple of extra mins. Don’t overcook the hen.
- Upload contemporary coriander to style ahead of serving.
- Serve together with your collection of rice, rotis or naan.