List of Instruction

• 1

   

  "Wash chicken thighs, for faster cooking make a ½ ” slit into chicken thigh meat on either side of the chicken, then wipe with a paper towel. Season with salt (about 1½ teaspoons).
• 2

   

  Add chicken to a bowl then add garlic, ginger, white pepper, cumin. Mix. Then add yogurt thoroughly mix. Refrigerate until ready to use .When ready to use discard excess marinade from chicken .
• 3

   

  Place chicken skin side up in a skillet / Dutch oven or oven safe pot/pan for about 3 minutes each, be very careful with the chicken, it shouldn’t burn. Remove from the pan and set aside. Preheat Oven to 350 degrees F.
• 4

   

  If necessary, remove any burns from pan. Add about 2 tablespoons oil or more followed by onions, bell pepper , garlic , and bay leaf. Sauté until soft but not golden, about 2-3 minutes. Then add cumin , coriander , curry , cardamon pods , cinnamon sticks, chill pepper, red bell pepper and cashews. Stir for another minute.
• 5

   

  Next add all the remaining ingredients, rice , stock and salt to taste .Add chicken, bring to a boil. Place in the oven in pre-heated oven uncovered . Cook for about 30- 35 minutes or until chicken is fully cooked. Remove let it cool, garnish with cilantro.