Murghi Aur Aloo

1kg chicken joints, skinned
1 ½ tsps salt or to taste
1 inch cube of root ginger, peeled and coarsely chopped
4-6 cloves garlic, peeled and coarsely chopped
Grind the following ingredients in a coffee grinder
2 tsps cumin seeds
4-6 dried red chillies
2 black cardamoms, the inner seeds only or 4 green cardamoms with the skin
6 black peppercorns
Grind the following 2 ingredients separately
1 tbsp white poppy seeds
10 raw whole cashews
50g ghee or unsalted butter
25g fresh coriander leaves and stalks, finely chopped
1-2 fresh green chillies, cut into halves lengthwise, seed the chillies if a milder flavour is preferred
½ tsp ground turmeric
300ml warm water plus 4 tbsps cold water
½ saffron strands
450g medium sized potatoes, peeled and quartered
125g soured cream
2-3 hard boiled eggs, cut into quarters lengthwise
1- Wash the chicken and dry on absorbent paper. Cut each joint into two, separate leg from thigh and cut each breast into two pieces.
2- Add the salt to the ginger and garlic and crush them to a pulp
3- Convert the ground ingredients, including the poppy seeds and the cashews, into a thick paste by adding the cold water. Break up any lumps with the back of a spoon and then set aside.
4- Melt the ghee or butter over low heat and add ginger/garlic paste. Cook for 2-3 minutes stirring continuously.
5- Add the spice paste, stir and fry for 2-3 minutes.
6- Add chicken and adjust heat to medium high. Fry the chicken until it changes colour (5-6 minutes)
7- Add the coriander leaves, green chillies and turmeric, stir and fry for further 2-3 minutes.
8- Add the water, bring to the boil and add the saffron strands. Cover and simmer for 15 minutes.
9- Add the potatoes and cool for a further 20 minutes or until the chicken and the potatoes are tender and the gravy is fairly thick.
10- Beat the soured cream until smooth and stir into the chicken. Cook uncovered for 6-8 minutes stirring frequently. Remove from the heat.
11- Arrange the chicken curry in a serving dish and garnish with the quarters of hard boiled eggs.

pour cette recette, jai utilise du blanc de poulet directement.
j utilise l ail et le gingembre en pot.
Ma fille est allergique a tout ce qui est noix, donc le truc cashews + poppy seeds je nai pas mis
Je navais pas de soured cream, donc jai mis double cream.