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This is converted from a traditional recipe from Bhopal in the Indian state of Madhya Pradesh and is influenced by Moghul cuisine. It is cooked in the style of BIR (British Indian Restaurant) with ingredient and cooking styles changed to suit. It is very unusual in that the only spices used are white pepper and ground green cardamom. It is mild and creamy and will not be to everyones taste, but it is typical of the area.

Preparation

• Roughly chop the onion.
• Grate the ginger, crush the garlic and mix together with a little water to make a paste.
• Add the desiccated coconut to a little water and allow to soak.

Cooking - 7½ min

1. Heat the oil in a suitable pan and cook the onion, stirring regularly, for 2 min.
2. Add the ginger/garlic paste and fry, stirring, for ½ min.
3. Add the ground cardamon and white pepper and cook, stirring regularly, for 1 min, adding c46 base sauce if needed to prevent drying and burning.
4. Add the c41 pre-cooked chicken, 80 ml of c46 base sauce, soaked desiccated coconut and salt and cook, stirring regularly, for 3 min, adding base sauce as required to maintain your preferred sauce consistency.
5. Reduce the heat and stir in yogurt and kewra water and cook, stirring, for 1 min adding base sauce as required to maintain your preferred sauce consistency.

Serving

1. Serve with rice and garnish with a little freshly chopped coriander.

Notes

(1) White pepper is hotter than black so you can use either as you prefer but white is traditionaly used.
(2) Dilute the 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.
(3) Kewra water can be purchased in some suoermarkets or any Indian outlet. It is sold in bottles.

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The main ingredients
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The finished meal


Kewra Water
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