This delicious country captain recipes has its origin in Indian cuisine, a hint of British and a hint of Portuguese!
1. Grind all the masala ingredients to a fine consistency and gradually add water to it, as required.Wash the chicken and joint it.
3. In a pan, heat half the ghee / oil and sauté onions over moderate heat, till brown.Stir in garlic and ginger paste and sauté over low heat till fragrant. Add chicken and brown it well.
4. In another pan, heat remaining ghee / oil and fry the ground masala over low to moderate heat, till fragrant. Sprinkle in a little water if required, to prevent burning. Add chicken, bay leaves and stock / water. Cover pan and simmer till chicken is tender.
5. Whisk cream and yoghurt together, add to the curry and simmer for 2-3 minutes.