Chicken Ashrafi

1 chicken (disjointed)

1 tbsp ghee

1 ½ tbsp lemon juice

½ tsp turmeric

¼ tsp pepper

1 tsp ginger/garlic

1 tsp green chilli

1 tsp crushed red chilly

1 tsp salt

¼ tsp elachi powder (cardamom)

Melt ghee in pot and add ginger/garlic and green chillies and braise. Remove from heat and add rest of ingredients. Put chicken in this marinade and toss well to cover with masala. Leave for 2-3 hours. Place chicken and marinade in casserole.

Mix together 2 tbsp of tomato puree and 2 tbsp of yoghurt. Sprinkle a little salt and chilly in it. Mix into marinating chicken.

Dot with a little ghee. Put over high heat for 2 minutes, then switch down and finish cooking over low heat. Potatoes, prunes or pineapples may be added.