Punjabi Cuisine

Ingredient

      2 kg Chicken thigh
           Cutlets or breasts,
           Whole or in fine
           Strips (4.5 lb)
           Juice of 2 lemons
      1 ts Salt
      2 ts Cayenne
      3 oz Flour
      6 oz Butter
      2    Onions, finely sliced
      2 cl Garlic, crushed
  2 1/2    Inch piece root ginger,
           Finely chopped
      2 ts Cumin seeds
    500 ml Yoghurt* (1 pint)
    150 ml Fresh cream* (or equal
Quantity of sour light
Cream) (1/2 cup)
1 cn Coconut cream (if mixture
Seems too dry through
Prolonged cooking)
Thinly pared rind of
1 lemon, in 1 piece
(ho ho hoif you can
Achieve this you are
Truly exceptional)

Method

  Place chicken on a large plate and rub over with lemon juice. Set
  aside for at least 20 minutes, then pat fry with kitchen paper.  Mix
  salt, cayenne and flour on a plate and dredge chicken pieces, shaking
  off excess. Melt butter in pan, add the chicken and fry until
  browned. Add onions, garlic, ginger and cumin seeds and fry until
  golden brown. Stir in yoghurt, cream and lemon rind.  Return chicken
  to mixture and mix until all chicken is well coated.  Bring to the
  boil, reduce the heat to low, and simmer for 1 hour or until chicken
  is cooked.  Uncover the pan for the last 20 minutes, to allow sauce
  to reduce.  Discard lemon rind (if you can find it) before serving.