Skin the chicken and cut into 12 pieces.
In a saucepan heat the clarified butter and fry the onion light brown.
Add the chicken, ginger, garlic, coriander, cinnamon and cardamom, stir-fry for 3 minutes.
Add the yogurt and milk, stir cover and cook over low heat for 10 – 15 minutes.
Add sugar, lemon juice, screw pine essence and raisins.
Keep over heat, stir frequently, remove from heat when oil starts to separates.
Adjust taste with sugar and lemon juice.
Serve hot with parata, chapatti, pullao or boiled rice.
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Looks great and sounds good, I thought I would give it a go but my friend...I think you forgot to mention when to add the spices?
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