![]() It should slowly begin to thicken.Ĭut the cooked chicken into bite-sized pieces (the chicken does not need to be completely cooked at this point as it will continue to cook in the sauce). (Pass it through a sieve to obtain a really smooth purée.) Put the purée in a clean pan, add the chilli powder and simmer for 12-15 minutes. Pick out the larger spices, then blend the sauce with a hand-held blender until smooth. Simmer for about 10 minutes over medium heat until the tomatoes have broken down. Cover the bowl with a damp cloth and leave to rest for 15 minutes.įor the sauce, place the tomatoes in a pan with 125ml/4fl oz water, the grated ginger, garlic, cardamom, cloves and bay leaf. In a separate bowl, whisk together the milk, sugar and half the beaten egg, then add this to the flour mixture and knead lightly until it comes together to make a soft dough (take care not to overwork the dough). Meanwhile for the naan bread, mix the flour, baking powder and salt together in a large bowl. You may need to turn the pieces halfway through cooking to ensure they brown evenly on both sides. ![]() Smear the cut chicken with the marinade, cover with cling film and set aside in the fridge for 10 minutes.Ĭook the chicken in the marinade in the oven for 15 minutes. Mix all the marinade ingredients together in a deep ovenproof dish. Preheat oven to 220C/200C Fan/Gas 7.Place a baking tray in the oven to heat up.įor the marinade, make small cuts all over the poussin or chicken pieces with a sharp knife to help the marinade penetrate. 2 tsp dried fenugreek leaves, crushed between your fingertips.5cm/2in piece of fresh root ginger, peeled, half grated and half finely chopped. ![]()
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