Recipe - Roxannes Rigatoni With Mushrooms Spinach Pancetta Carame

700 g Boned chicken thighs or
breast; (1 1/2lb)
75 g Natural yoghurt; (3oz)
One half teaspoon Ground turmeric
1 tablespoon Ginger paste
1 tablespoon Garlic paste
1 teaspoon Salt
50 g Raw unsalted cashew nuts;
(2oz)
150 ml Single cream; (5fl oz)
50 g Ghee or unsalted butter;
(2oz)
One half teaspoon Onion seeds
One half teaspoon Fennel seeds
1 lg Onion; finely cut or sliced up
1 tablespoon Ground coriander
1 teaspoon Ground cumin
One half teaspoon Chilli powder
1 tablespoon Tomato pur‚e
300 ml Warm water; (10fl oz)
One half teaspoon Balti garam masala
1 tablespoon Fresh chopped mint leaves
One half teaspoon Dried mint
3 tablespoon Choppped fresh coriander
leaves

Place the chicken, yogurt, turmeric and half the ginger, garlic and half
the salt in a large mixing bowl and mix thoroughly. Cover and leave to
marinate in the refrigerator for 46 hours or overnight. Remove from the
refrigerator 30 minutes before cooking.

Put the cashew nuts and cream in a bender and add 34 tbsp water. Blend to
a smooth pu‚e and set aside.

Preheat a balti pan over a medium heat and add the ghee or butter. When
hot, but not smoking, add the onion and fennel seeds and let them sizzle
for a few seconds. Add the remaining ginger and garlic and stir fry for 1
minute.

Add the onion and stir fry for 67 minutes until it is soft and just
beginning to colour, then add the ground coriander and cumin. Stirfry for
1 minute.

Add the marinated chicken and all the marinade. Increase the heat to high
and stirfry the chicken for 45 minutes or until it loses its pink
colour.Add the chilli powder, tomato pur‚e and the remaining salt. Stir fry
for 23 minutes. Add the warm water and cook for a further 34 minutes,
stirring frequently.

Add the cashew and cream mixutre, garam marsala, mint and coriander leaves.
Stir fry for 23 minutes and serve.

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