Zeera murg (cumin chicken)

Yield: 8 Servings

Ingredients:

2 kg Chicken thigh

Instructions:

Cutlets or breasts Whole or in fine Strips (4.5 lb) Juice of 2 lemons 1 ts Salt 2 ts Cayenne 3 oz Flour 6 oz Butter 2 Onions finely sliced 2 cl Garlic crushed 2 1/2 Inch piece root ginger Finely chopped 2 ts Cumin seeds 500 ml Yoghurt* (1 pint) 150 ml Fresh cream* (or equal Quantity of sour light Cream) (1/2 cup) 1 cn Coconut cream (if mixture Seems too dry through Prolonged cooking) Thinly pared rind of 1 lemon in 1 piece (ho ho ho..if you can Achieve this you are Truly exceptional) Place chicken on a large plate and rub over with lemon juice. Set aside for at least 20 minutes then pat fry with kitchen paper. Mix salt cayenne and flour on a plate and dredge chicken pieces shaking off excess. Melt butter in pan add the chicken and fry until browned. Add onions garlic ginger and cumin seeds and fry until golden brown. Stir in yoghurt cream and lemon rind. Return chicken to mixture and mix until all chicken is well coated. Bring to the boil reduce the heat to low and simmer for 1 hour or until chicken is cooked. Uncover the pan for the last 20 minutes to allow sauce to reduce. Discard lemon rind (if you can find it) before serving. I found that the mixture was too dry for the quantity of chicken so I used additional yoghurt/sour cream and the coconut cream to get the consistency I liked. WALT Philippa Jane Wightman P.O. Box 270 The Gap Q Australia