Ingredients

  • 1 kg chicken pieces
  • ½ cup (125 ml) NESTLÉ Dessert & Cooking Cream
  • The zest of 1 lemon
  • ¼ cup (60 ml) oil
  • 100g onion
  • Green cardamom paste
  • 2 tsp (10 ml) ground black pepper
  • 2 bay leaves
  • 2 Tbsp (30 ml) Marsala
  • 1 tsp (5 ml) turmeric
  • 1 tsp (5 ml) chilli powder
  • 2 tsp (10 ml) coriander powder
  • 3 medium chopped tomatoes
  • Salt to taste
  • 4 cups (1 liter) water
  • Rotis or rice

Method

  • Wash 1 kg chicken pieces in warm water.
  • Whisk ½ cup (125 ml) NESTLÉ Dessert & Cooking Cream with the zest of 1 lemon and let flavour infuse.
  • Heat ¼ cup (60 ml) oil in a cooking pot.
  • Brown chicken pieces in batches, remove and set aside.
  • Add 100 g onion, green cardamom paste (see below) and 2 tsp (10 ml) ground black pepper to the same pot and fry over low heat for 2-3 mins.
  • Add 2 bay leaves, 2 Tbsp (30 ml) Marsala, 1 tsp (5 ml) turmeric, 1 tsp (5 ml) chilli powder and 2 tsp (10 ml) coriander powder.
  • Sauté for 2 min, stirring often to prevent the mixture from sticking to the pot, adding water if necessary. Return chicken to pot and cook for a further 5 min.
  • Turn down heat and add lemon-infused NESTLÉ Dessert & Cooking Cream, 3 medium chopped tomatoes and salt to taste. Sauté for a further 5 min.
  • Add about 4 cups (1 liter) water, cover the pot and simmer over a low heat until the chicken is tender, approx. 30-40 min.
  • Serve with warm rotis or rice.
  • *Cardamom paste: A mortar and pestle is essential in Indian cooking. Grinding fresh spices adds layers of flavour. To make paste, soak 10 cardamom pods in warm water till soft and grind into a paste with pestle and mortar.

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