Indian Zeera Murg - Cumin Chicken

Ingredients:

3 lbs chicken thigh cutlets or breasts, whole or in fine strips

Juice of 2 lemons

1 tsp salt

2 tsp cayenne

2-3 oz flour

3-6 oz butter

2 onions, finely sliced

2 cloves garlic, crushed

2.5 inch piece ginger-root, finely chopped

2-4 tsp cumin seeds

500 ml yoghurt

150 ml fresh cream or equal quantity of sour light cream

1 can coconut cream (if mixture seems too dry through prolonged cooking) thinly pared rind of 1 lemon, in a single piece

Cooking Instructions:

Place chicken on a large plate and rub over with lemon juice. Set aside for at least 20 minutes, then pat fry with kitchen paper. Mix salt, cayenne and flour on a plate and dredge chicken pieces, shaking off excess. Melt butter in pan, add the chicken and fry until browned. Add onions, garlic, ginger and cumin seeds and fry until golden brown. Stir in yoghurt, cream and lemon rind. Return chicken to mixture and mix until all chicken is well coated. Bring to the boil, reduce the heat to low, and simmer for 1 hour or until chicken is cooked. Uncover the pan for the last 20 minutes, to allow sauce to reduce. Discard lemon rind (if you can find it) before serving.

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