spicy Asian Chicken DrumStick

  Ingredients

• Chicken drumsticks 800 gm


• Cashew nuts, crushed and browned 15 gm/1 tbs


• Chicken stock 1 liter


• Coriander powder 10 gm/2 tsp


• Cream 30 ml/2 tbs


• Garlic paste 30 gm/2 tbs


• Ginger paste 30 gm/2 tbs


• Green chillies, sliced 2


• Lemon juice 30 ml/2 tbs


• Onion paste, browned 90 gm/6 tbs


• Red chilli powder 5 gm/1 tsp


• Saffron a pinch


• Salt to taste


• Sweet ittar 2 drops


• Tomato puree 1 liter


• White butter 90 gm/6 tbs

Method

1. Marinade the chicken in the ginger and garlic pastes, salt, chilli powder and lemon juice for an hour. Skewer the chicken pieces and cook in the tandoor till half done. In a large pan cook the onion paste, tomato Purée and chicken stock till it reaches a sauce like consistency. Strain through a muslin cloth. In a kadhai heat 60 gm butter. Add coriander powder and chicken pieces and saute for 3-4 minutes.


2. Add the sauce and cook for another 3 to 4 minutes. Add sweet ittar and remove to a bowl. Melt the remaining butter in a small pan. Add the green chillies and sauté briefly. Add the cashew nuts and cream and pour onto the dish. Crush saffron in a spoon with a few drops of water and sprinkle over the cashew-cream paste.