Chilli Chicken-Pakistani Recipe

Ingredients

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

How to make Chilli Chicken-Pakistani

1. Fry the cinnamon, cardamom pods, black pepper, and cloves.
2. Add garlic and ginger and cook for 5-8 minutes stirring continuously to prevent from burning.
3. Toss through the chicken and cook for a further 5 minutes.
4. Combine the red chilli powder, plain yogurt, salt, and saffron and add to the chicken.
5. Cook until tender.
6. Add the coconut cream and almonds and cook for a further 5 minutes to allow the sauce to reduce.