KASHMIRI CHICKEN
 
1.5kg chicken pieces
125mls natural yoghurt
2tbsp tomato paste
110gms butter
2 onions finely diced
2 cloves garlic finely chopped
1cm ginger finely chopped
4 cardamoms
3 potatoes diced
60mls water
125mls whipping cream
Handful coriander leaves chopped
2 green chillies finely sliced
salt.

 
CURRY SPICES ( MIXED)
 
2tsp garam masala
2 tsp coriander powder
1 tbsp fennel powder
1tbsp cumin powder
 
Combine the chicken, curry spices, yoghurt and tomato paste and  marinated for 30 minutes
Heat the butter and saute the onion, garlic, ginger and cardamoms until lightly browned and golden
 
Add the marinated chicken and cook for 5 – 7 minutes until the chick shrinks a little.
Add the potatoes and water and simmer until the chicken is tender.
Stir in the cream before adding the coriander leaves and chillies.
 
Season with salt.