A "doodhwala" is the Indian term for milkman. This recipe is made with half a litre of milk, as well as the delicious herbs and spices you expect to find in a great Indian curry.
- 1 kg chicken pieces (use either fillets or drumsticks)
- 2-3 tbsp olive oil
- 1 tsp cumin seeds
- 1 bay leaf
- 2.5 cm piece cinnamon stick
- 4-5 cloves
- 2 large black cardamom pods
- 2 medium onions, chopped finely
- 2.5 cm piece ginger, chopped
- 3-4 flakes garlic, crushed
- red chilli powder to taste
- ½ tsp turmeric
- 1 tsp coriander powder
- 1 tsp garam masala
- 500 ml milk made from skim milk powder
- pinch of sugar
- fresh coriander leaves, for garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Skin drumsticks (or if using fillets, cut into 2.5 cm pieces). Heat oil in a heavy-based pan. Add cumin seeds, bay leaf, cinnamon, cloves and cardamom. When they begin to splutter, add onion. Saute until colourless, then add ginger and garlic. Stir until brown.
Introduce the chicken pieces. Cook, stirring, until pinkness disappears and chicken seems done. Add the salt, chilli powder, turmeric, coriander powder and garam masala. Mix well.
Meanwhile, warm the milk slightly. Put a small amount into the chicken, and stir well. If the milk is warm enough (not hot), and the amount you put in is small, it will not curdle. Reduce heat. When all the milk evaporates, put in some more. Stir and cook again. Keep this up, adding small amounts of milk each time, until chicken pieces are well-cooked and enthused with the flavours of the masala. (You can vary the amount of milk added, to make as much or as little gravy as you want). Add the sugar and mix well.
Garnish with fresh coriander leaves.