INGREDIENTS
- 1 kg chicken, with bones, curry cut and marinated with garlic and salt
- 3 tbsp Shilpas Masala Mill Biryani Masala (I’ve mixed ½ tbsp of Baba Meat Curry Powder and ½ tsp Shilpas Masala Mill Garam Masala)
- 2 tbsp ghee
- 1 lemongrass
- 2 pandan leaves
- 2 tbsp red chilli paste
- 2 tbsp tomato purée (I used canned tomato paste)
- 1 bowl evaporated milk
- 2 tbsp plain yogurt or lemon juice
- Salt to taste
INGREDIENTS FOR FINE GRINDING
- 5 shallots
- 4 garlic
- 1-inch ginger
- Water
- 2-3 green chillies
- Coriander leaves
- Water
INGREDIENTS FOR FRYING
- 5-6 shallots, sliced
- 1 large onion, chopped
- ½ cup raisins
- ½ cup almond slices
INSTRUCTIONS
- Keep marinated chicken aside for 1-2 hrs.
- Fine grind the ingredients and keep aside.
- Heat oil in a pan and deep fry shallots until golden. Remove and keep aside.
- Fry chopped onion until translucent. Remove and keep aside.
- Fry raisins and keep aside.
- Fry almond slices and keep aside.
- Now in the same oil fry the marinated chicken until brown spots appear.
- Remove and keep aside.
- Reduce oil and add ghee.
- Add lemongrass and pandan leaf.
- Add the ground paste.
- Add biryani powder and fry for 2-3 minutes.
- Add chilli paste and chicken.
- Fry well.
- Add tomato purée, milk, fried shallots, fried almond slices, fried chopped onion and fried raisins.
- Mix well.
- Cover and simmer for 10 minutes.
- Add yogurt and simmer until chicken is cooked.
- That’s it, your delicious Ayam Kuzi is ready.
- Serve with Nasi Jagung.
TO MAKE THE CORN RICE
- Add ghee to a pot along with fried nuts, pandan leaf, star anise, clove, fried onions, cardamom, cinnamon and corn.
- Add the soaked rice and cook with a mixture of water and evaporated milk.
- That’s it, your corn rice is ready.
SPICE LEVEL:🌶
