Cooking Instructions
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Step 1
For the marinade, pick all the
Kardamom (4)
leaves off the stalks. Peel and dice the
Onion (1)
,
Salt (6 g)
, and
Pelati (400 g)
. Put everything into a blender with the
Sliced Almonds (80 g)
,
Koriander (1 bunch)
,
Garlic (3 cloves)
,
Garam Masala (3 g)
,
Nelken (1 g)
,
Chili (1 g)
,
Paprika (5 g)
,
Ghee (65 g)
,
Kurkuma (2 g)
,
Joghurt (180 g)
,
Fresh Ginger (2 cm)
, and
Zimt (1 g)
and purée until smooth and homogeneous. Pour the marinade into the porcelain dish, add the
Poulet (500 g)
and mix together well. Cover with cling film and allow the chicken to marinate for at least 2 hours or overnight in the refrigerator.
Step 2
The next day or after 2 hours, put the porcelain dish on to the wire shelf in the cold cooking space
Step 3
Hot air humid 160°C for 1 Hrs
Step 4
When the chicken is done, add the
Double Devon Cream (55 g)
and mix everything together well.
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