Chicken with whole spices

Name: Chicken with whole spices
Yield: Serves 4
Cuisine: British
Ingredients: pinch of saffron; salt to taste; 300 ml yogurt; 2 garlic cloves, finely sliced; thumb-sized piece of root ginger, thinly sliced; 12 crushed peppercorns; 4 bay leaves; 3 Kashmiri chillies; 50 g ghee; 5 medium onions, finely sliced; 1 medium chicken, cut in pieces

Preparation info

Serves
4

Difficulty
Easy

Appears in

Clarissa's Comfort Food

By Clarissa Dickson Wright

Published 2008

About

Tins is a very simple Bengali chicken dish, very slowly cooked. Kashmiri chillies aren’t particularly hot and are more like dried paprika, which can be used instead. It’s an interesting-looking dish and is good for a supper party.

Ingredients

1 medium chicken, cut in pieces
5 medium onions, finely sliced
50 g ghee

Asia
India
United Kingdom
West Bengal
Kashmir
Supper
London
Gluten-free

Method

Mix all the ingredients in a flameproof casserole and marinate for 30 minutes, turning from time to time. Cover tightly, using foil to reinforce the seal, and cook very slowly on a low heat for 2 hours. Check the chicken and cook for a further 30 minutes. You can also cook this in a slow oven at 130°C/275°F/gas mark 1.

Soak the saffron in a little warm milk. Add to the dish and cook for