Sufra dayma

Indian Chicken (II)

By Moushira Abdel-Malek

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Method:

Marinate the chicken pieces in the mixture of garam masala, yoghurt and garlic. Refrigerate in marinade for at least 24 hours (more time the better). Thread the chicken pieces in wooden skewers, and stretch over the edges of rectangular baking pan, lined with aluminum foil. Cook on low heat under the grill (without completely grilled dry), or bake in the oven until tender, yet juicy. Remove chicken pieces from skewers and keep covered. In a cooking pan, add the oil and butter to heat, add the onion until yellowish, then add the garam masala and stir.

Add the tomato paste and some water. When it comes to the boil, lower heat and simmer until sauce is reduced and thickened. Add the bouillon and some water. When it comes to the boil again, add the chicken pieces, the turmeric, paprika, dill and corriander. Leave covered and simmer over low heat for ten (10) minutes. Add the cream and heat through; do not boil. Serve hot with rice and a yoghurt salad.