“My mum, Farida Ayubi, used to prepare this dish for feasts, celebrations or large family gatherings,” says Durkhanai Ayubi. “Cooking the chicken in the yoghurt is what makes it extra special – the flavours are quite deep yet still refreshing.”
Ingredients
Method
1.Heat oil in a large frying pan over medium heat, add chicken pieces and fry, turning occasionally, until golden brown all over (4-5 minutes). Remove from pan. Add onion and garlic to pan and fry, stirring occasionally, until very tender (6-8 minutes). Add yoghurt, turmeric, 1 tsp freshly ground black pepper and 2 tsp sea salt. Return chicken to pan, bring to the simmer and cook, adding the chilli after about 5 minutes, until chicken is cooked through (8-10 minutes). Season to taste and serve hot with sliced Spanish onion, coriander and cheeks of lime.
