• Chicken In Almond And Cashew Sauce ( Murgh Roghni )

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    • 12 x chicken drumsticks skinned
    • 150 ml lowfat yoghurt
    • 1 tsp sugar
    • 150 ml sunflower oil
    • 60 gm unsalted cashew nuts soaked in warm water for 10 min
    • 60 gm almorrds soaked in warm water for 10 min
    • 1 tsp cumin seeds
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 2 lrg onions minced finely
    • 10 Tbsp. tomato puree
    • 2 tsp chilli pwdr
    • 1 x teaspoan turmeric pwdr
    • 2 tsp garam masala pwdr
    • 4 x Large eggs hard boiled shelled and halved
    • 2 Tbsp. double cream salt


    1. Marinate the chicken in the lowfat yoghurt and salt for 30 min.
    2. Heat the sugar in a heavy pan till it browns.
    3. Add in half the oil and blend into the caramel.
    4. Place the chicken in the pan and fry till well browned.
    5. Meanwhile grind the nuts to a paste.
    6. In a separate pan heat the remaining oil and sprinkle in the cumin seeds.
    7. When they turn brown add in the ginger and garlic pastes.
    8. Stir a couple of times and add in the onion.
    9. Fry till golden brown.
    10. Add in the tomato puree and nut paste and simmer till the oil separates then add in the powdered spices.
    11. Add in the fried chicken and cook till tender adding a little water to prevent burning.
    12. Check the seasoning and serve warm garnished with the Large eggs and a swirl of cream.
    13. Serves 4

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