Recipe CookBook

Zeera Murg (Cumin Chicken)

Serves 8

Ingredients:

2 kg Chicken thigh

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 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)

Preprep Time: 20 min

Preparation Time: 20 min

Method:

1-Place chicken on a large plate and rub over with lemon juice. Set aside for at least 20 minutes, then pat dry with kitchen paper.

2-Mix salt, cayenne and flour on a plate and dredge chicken pieces, shaking off excess.

3-Melt butter in pan, add the chicken and fry until browned. Add onions, garlic, ginger and /var/www/hin seeds and fry until golden brown.

4-Stir in yoghurt, cream and lemon rind. Return chicken to mixture and mix until all chicken is well coated.

5-Bring to the boil, reduce the heat to low, and simmer for 1 hour or until chicken is cooked.

6-Uncover the pan for the last 20 minutes, to allow sauce to reduce. 7-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.