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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 7 |
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This is another one of my mother's recipes. This type of curry is traditionally found in the northern region of India. Ingredients:
2 medium onions, chopped |
3 tablespoons butter |
6 -7 cloves garlic |
1 inch ginger |
2 green chili peppers |
2 tomatoes, chopped and skins removed (freeze and then run under water to remove skins) |
1 tablespoon tomato paste |
1/2 teaspoon methi seeds (fenugreek found in indian markets) (optional) |
1/2 teaspoon dry red pepper |
2 teaspoons salt |
1 teaspoon turmeric |
1 1/2 teaspoons garam masala (found in indian markets) |
15 pieces skinless chicken thighs or 15 pieces chicken legs ( or combination) |
water |
Directions:
1. In a large pot, sauté onions in butter on medium high heat.
2. Add in whole garlic cloves once onions are transparent.
3. In a food processor, finely chop ginger and chili peppers.
4. Add to onion mixture and continue to cook for 5 minutes.
5. Place mixture in food processor and pulse until mixed.
6. Return mixture to stove. Add in chopped tomatoes and tomato paste.
7. Continue to cook a few minutes longer, until butter is released from mixture.
8. Add in methi, red pepper, salt, turmeric, masala and chicken pieces.
9. Mix to coat chicken.
10. Cover and stir occasionally until chicken is thoroughly cooked, about 20 to 30 minutes.
11. Once chicken is cooked, add just enough water so that chicken is almost, but not quite covered.
12. Simmer a further 15 to 20 minutes until a slight discoloration to the curry appears on top.
13. Can be eaten on a bed of rice or with Indian bread (chapatti or naan).
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