1. Mash the salt with the ginger and garlic to make a pulp. 2. Grind the cumin seeds, red chillies, cardamom seeds, cloves, cinnamon sticks and peppercorn together to make a powder. 3. Grind the poppy seeds and the cashew nuts together. Mix all of the ground ingredients with the 4 tbsp of cold water, to make a paste. 4. In a heavy pot melt the butter over low heat,. 5. and cook the ginger/garlic pulp for 3 mins stirring all the time. 6. Add the spice paste and cook for 3 mins, stir. 7. Add the chicken and cook till it changes colour 6 minutes. 8. Add the coriander leaves,green chillie, and turmeric. Stir-fry for 3 miins. 9. Add the water, bring to the boil, add the saffron, cover the pot and simmer for 15 minutes. 10. Add the potatoes and cook till tender 20 minutes. 11. Stir the cream and lemon juice into the pot and cook uncovered for 5 minutes. 12. Garnish with the eggs. 13. serve with plain boiled rice and a vegetable curry to make this a meal to remember. ---------------------------------------------------------------------------
Nutrition
Ingredients
