Chilli Chicken

[Quick Facts]
Main Ingredients: Chicken thigh fillet, coconut cream, yoghurt, various Pakistani spices
Time Required: 1 hour 30 minutes
Serves: 6

Ingredients:

1 kg (2.2 pounds) of Chicken Thigh Fillet cut in pieces

1 tablespoon of Cinnamon

1 teaspoon of Black Pepper (Kaali Mirch)

1 teaspoon of Red Chilli Powder (Pisi Lal Mirch)

1 teaspoon of Salt

1/4 teaspoon of Saffron (Zafran)

2 cups of Coconut Cream

4 finely sliced Onions

3 cloves of crushed Garlic (Lasan)

1 tablespoon of finely chopped Ginger (Adrak)

3 tablespoons of slivered Roasted Almonds (Baadaam)

2 teaspoons of Cardamom Pods (Choti Ilaichi)

4 Cloves

2 cups of Plain Yogurt

125 grams of Butter or Clarified Butter (Ghee)

Instructions:

(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.