serves 6 – 8

  • juice of 1 lime
  • 5 ml salt
  • 5 ml red chilli powder
  • 18 pieces of chicken, skin removed
  • 6 whole cloves
  • 10 peppercorns
  • 1 stick of cinnamon
  • seeds of 4 cardamom pods
  • 2 bay leaves
  • 10 whole almonds
  • 250 ml Bulgarian yoghurt
  • 45 ml sunflower oil
  • 2 onions, finely chopped
  • 10 ml garlic paste
  • 5 ml ginger paste
  • 10 ml garam masala
  • 10 ml fine coriander
  • 5 ml fine cumin
  • 3 ml fine turmeric
  • 500 ml chicken stock
  • 45 ml butter
  • salt to taste

Combine lime juice, salt and red chilli powder. Rub it into the chicken pieces and let marinate for 1 hour. Fry cloves, peppercorns, cinnamon, cardamom seeds, bay leaves and almonds in a pan until lightly browned. Make a rough paste of them using a mortar and pestle or food processor. Combine with the yoghurt and add to the chicken. Let marinate for another hour. Heat oil in a large pot and brown the onions. Add garlic and ginger pastes and the rest of the dry spices and cook for another minute. Add marinated chicken pieces. Rinse the bowl in which the chicken was marinating with the chicken stock and add it to the pot. Cook over medium heat until sauce is reduced by half. Melt the butter and add. Season with salt. Serve with fresh coriander leaves, Indian naan bread, atchar and chopped chillis.

To drink
An ice-cold Cobra beer! There’s even an alcohol-free version.