Nimbu Hari Mirch Ka Murgh
Ingredients:
Chicken, legs and thighs or diced chicken breast if you prefer it
5tbs ghee
Chopped tomatoes (you don’t have to use them but I like the good red colour you get with the ghee)
1 tsp methi
Lemon juice
Yellow curry powder (if you can’t find it, substitute coriander powder, turmeric, cumin powder and Kashmiri chilli powder)
Garam masala
Salt
Red and green chillies (half inch cut)
Coriander
Malt vinegar
Lemon or lime pickle
Garlic and ginger paste
Yoghurt
Double cream
Method:
Heat pan. Add ghee and garlic and ginger paste. Should be fragrant after about a minute. Add the chicken and all the spices. Put the lid on for twenty minty tea. The ghee will make a lovely gravy. Cook chicken curry though, add yoghurt and double cream and chillis. Add the pickle and malt vinegar and cover for another ten minutes. Add the methi and cook for another five minutes. Garnish with coriander and serve 😊