Milk Chicken

Milk Chicken is a traditional Indian recipe that’s really easy to cook and not at all spicy.

As this is a family recipe I learned from my mum, I cannot give exact figures on how much to use of each ingredient.

Ingredients:

Chicken

Milk

Salt

Pepper

Almonds

Cream

Cinnamon Sticks

Cardamom

Dried Laurel Leafs

Ketchup

Vinegar

Optional:

Garam Masala (Indian Spice)

Side Dish: Rice Or Roti (Special Type of Indian Bread)

1.

Chop the chicken into bite-sized pieces and put it into a normal frying pan. Add milk and a little bit of cream until all of the chicken is covered. Now add the all spices (salt, pepper, cinnamon, cardamom, laurel leafs and, if you happen to have it at home, Garam Masala) and the almonds. Once you think that you have put in enough spices, put in some more. There can never be enough spices!

2.

Let it simmer for one hour, and stir every few minutes. Be careful: Don't let the milk overboil! Add more spices.

3.

Once about half of the milk has evaporated, take a cup and fill a quarter of it with ketchup and another quarter of vinegar and mix it. Depending on how much chicken you cooked, you might need some more of the ketchup-vinegar mix. Put it into the pan and stir. The milk now should have a light maroon-reddish colour. Add some more spices.

4.

Cook for another half an hour. The milk should now be a bright maroon sauce.

Serve with rice or traditional indian bread (Roti).

Best consumed with Bollywood Music and some Mango Lassie.