Pakistani Chicken (04.10.12)

COURTESY OF MIRIAM VALLY – AUTHOR OF THE PRIDE OF INDIAN COOKING
1 large chicken – disjointed
1 dessertspoon red ginger garlic masala
1 dessertspoon fine dhania powder
1 tsp whole jeera
½ level dessertspoon rough salt – as required
1 dessertspoon saffron water
1 tsp turmeric /arad
Spices a few elachi, cinnamon sticks, and cloves.

ADD INGREDIENTS TO CHICKEN AND MARINATE
SAUCE
½ cup vinegar
1 tsp salt
½ tsp black pepper
1 tsp fine red chillies – abit more can be added, depending on your taste buds
1 tsp fine mustard
1onion
1 tomato
1 red pepper
1 dessertspoon butter
1 dessertspoon tomato paste – optional

METHOD
•Liquidize the above ingredients and add to chicken.
•Allow to marinate for 4 hours or more. Heat oil.
•Add chicken and cook on medium heat.
•Stir chicken a number of times.
•Allow to simmer.
•Cook until water is absorbed but there is a thick sauce.

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