Lota Café Chicken Mokul
A Rajasthani dish but thank you to Lota Café in Delhi and Roots in Bandrol in the Himalayas for sharing the recipe.
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
30
MINUTES
Ingredients
100g cashew nuts
1 free-range organic chicken cut in smallish chunks (or use 3 drumsticks and 3 thighs)
100g olive oil (they use vegetable oil)
1 tsp cumin seeds
5 green cardamom pods (1g approx.), lightly crushed
3 cloves of garlic, grated
15g ginger, finely chopped or grated
200g red onions, finely chopped
4g ground turmeric
4g coriander seeds, freshly ground
8g masala spice (they use MDH chicken masala spice which is widely available)
2 tsp salt
150g homemade chicken stock
120g natural yogurt
300g water
To garnish
coarsely chopped coriander leaves
Method
Cover the cashews with 225ml of water, and soak for 10 minutes. Whizz in a foodprocessor until smooth.
Meanwhile, heat the oil in a heavy bottomed sauté pan over a medium heat, add the cumin and cracked cardamom pods, stir for a few seconds then add the garlic, ginger and finely chopped red onion.
Stir and cook over a medium heat for 4-5 minutes, add the turmeric and continue to stir for 1-2 minutes, then add the freshly ground coriander and masala. Stir and cook for 30 seconds.
Add the chicken, sprinkle in salt, stir and coat in olive oil. Lower the heat and cook for about 10-15 minutes, then add the chicken stock, cashew milk and yoghurt. Stir and add 300g water.
Bring to the boil and simmer for a further 15-20 minutes to reduce sauce to a light coating consistency, taste, correct seasoning.
Sprinkle with fresh, coarsely chopped coriander leaves. Serve with rice or roti.
A Rajasthani dish but thank you to Lota Café in Delhi and Roots in Bandrol in the Himalayas for sharing the recipe.
