Ingrédients
Poulet2 kilograms
Oignon1 kilogram
Beurre200 grams
Coriandre sèche3 tablespoons- Ground Red Chili1 teaspoon
Cannelle moulue1 teaspoon
Épice1 tablespoon
Curry2 tablespoons
Ail Écrasé2 tablespoons
Curcuma1 teaspoon- Freshly Ground Black Pepper1 teaspoon
- Cloves20 pieces
Sel3 teaspoons
Gingembre frais1 piece- Chicken Stock Cube2 pieces
Yaourt1.5 cups
Jus de citron0.8 cups
Feuilles de laurier5 leaves
Huile d'olive6 tablespoons
Mesures
- 1
Slice the onion thinly, fry it in half a packet of butter with the addition of 3 tablespoons of olive oil to prevent the butter from burning, and fry on low heat until it wilts and turns golden.
10 minutesMatériel requis:
Poêle à frire
Marmite
Couteau - 2
In another pot, add the remaining butter and oil. Once the butter and oil are hot, add the coriander seeds, the ginger stick chopped to the size of bulgur, and fry the mixture briefly, then add all the spices followed by the crushed garlic.
10 minutesMatériel requis:Marmite - 3
Fry the chicken thighs for ten minutes in those spices on low heat to prevent sticking. After frying, place the fried onion over the chicken thighs and cover with the chicken stock dissolved in water until fully submerged.
10 minutesMatériel requis:Marmite - 4
Add the yogurt, lemon, bay leaves, and turmeric, and leave on medium heat until the meat is fully cooked.
10 minutesMatériel requis:Marmite
Faits nutritionnels
Pouletpour 100gOignonpour 100gBeurrepour 100gCoriandre sèchepour 100gCannelle mouluepour 100gÉpicepour 100gCurrypour 100gAil Écrasépour 100gCurcumapour 100gSelpour 100gGingembre fraispour 100gYaourtpour 100gJus de citronpour 100gFeuilles de laurierpour 100gHuile d'olivepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.