Poulet à L'Indienne




In a large pan, heat up some oil and fry the chicken pieces until golden brown, set aside.

In the same pan, fry the onions along with the garlic and chillies until the onions are translucent. Add the cardamom and cloves and fry for a few minutes more.

Return the chicken to the pan and add the tomatoes. Mix the yoghurt with the cumin and saffron. Pour this mixture over the chicken.

Season with salt and pepper, cover tightly and simmer gently for 1 hour.

Serve on a bed of rice (we served the rice separated) garnished with the almonds.