Prep time: overnight Cooking time: 30 mins
Ingredients 250ml full-fat yogurt, whisked 1 tsp red chilli powder 1/2 tsp turmeric powder 1/4 tsp coriander powder 2 chicken legs 2 large onions, thinly sliced and fried until crispy 2 tbsp ghee (clarified butter) 250ml milk 100g almonds, ground to a paste 100g cashew nuts, ground to a paste chopped coriander, to garnish yakhani pulao, to serve salt Method: 1. Mix together yogurt, red chilli, turmeric and coriander powders. Add chicken, mix well then refrigerate overnight. 2. Remove chicken from yogurt and set aside. Add crispy onions to yogurt mixture. 3. Heat ghee in a large shallow frying pan. Add yogurt-onion mixture and cook until oil begins to separate. 4. Add chicken, season and continue to cook until chicken is almost done. Add milk, almond and cashew nut pastes. Stir well and continue to cook until chicken is completely done and gravy has thickened. Garnish with chopped coriander and serve with yakhani pulao.