Ingredients
Salt
Oil
1 kg chicken on the bone cut into small pieces
1 tbsp lemon juice
½ cup chopped mint, finely sliced
White onions, finely sliced
1 tbsp garlic paste
1 tbsp ginger paste
1½ tbsp green chilli paste
1 tbsp sesame paste
1½ tbsp ground cashews
1 tsp turmeric
2 tbsp poultry garam masala
2½ cups yogurt
Method
1. Place garam masala in spice grinder, add cinnamon sticks (break sticks in half, if necessary) and grind spices until they resemble coarse sand.
2. Slice onions and mix with salt in mixing bowl. Fry onions until they are caramelized and then set aside.
3. Mix garlic paste, ginger paste, green chili paste, sesame paste, ground cashews, turmeric, poultry garam masala, salt and full-fat yogurt to form a marinade. Mix caramelized onions to the paste as well.
4. Add the chicken pieces to the marinade and lightly massage the marinade onto the chicken.
5. Transfer chicken to cold saucepan making sure chicken mixture will only take up a third of the saucepan’s depth. The remaining ⅔ of the saucepan is needed to circulate steam. Cover this with a saucepan and add pour ½ cup water to mixing bowl, which is acting as a ‘lid.’
6. Select a shallow frying pan that is large enough for the chicken saucepan to sit in and place on stove. Place chicken saucepan onto hot frying pan (the frying pan should have no oil, or water, in it) and keep on medium heat.
7. The water in the mixing bowl will turn to steam and disappear, in about 50 minutes to an hour and 10 minutes, at least.
8. When the water from the mixing bowl has completely evaporated, your chicken will be perfectly cooked – remove bowl and voilà!
9. Add lemon juice and chopped mint. Place a banana leaf on a plate (if you want!) and serve the chicken on top
