Ingredients

Flattened Kashmiri Chicken 1 free range Chicken Oil Salt Lemon Marinade 2 teaspoons cumin seeds 1 teaspoon coriander seed 6 cardamom pods ½ teaspoon Clove 1 Dessert Spoon fresh Ginger finely chopped 5 Cloves Garlic finely chopped 1 finely chopped Red chilli 1 knob fresh Turmeric 1 cup finely chopped Coriander Juice of one Lemon 1 dash vegetable oil 3 teaspoons sea salt Warm Chilli Pumpkin & Lentil Salad 800 g pumpkins cut roughly into one inch pieces 1 chopped Chilli 1 Clove Garlic chopped 2 teaspoons chopped Ginger 1 tablespoon Peanut Oil 1 cup Puy Lentil Bay leaf ½ cup fresh Coriander Dressing 1 small finely sliced Onion Juice of one Lemon dash of Olive Oil 1 teaspoon caster sugar Sea Salt & freshly ground black pepper Yoghurt Mix 1 cup Yoghurt 1 tablespoon Honey ½ cup almonds, roughly chopped

Description

Flattened Kashmiri ChickenCut Chicken Down The Centre Of The Backbone, Cavity To The Neck And Flatten Out (breasts Should Be In The Middle Of The Chook Now). Place Some Cling Film Over The Top Of The Flattened Chicken And Using A Meat Mallet Or A Rolling

View Full Recipe