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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I have eaten this dish all over the south of India. This is the best recipe I have for it.It has a thickish sauce instead of a gravy. It is delicious. Well worth the effort. Ingredients:
3 lbs skinless chicken pieces, jointed and cut in half |
1 onion, chopped |
4 garlic cloves, chopped |
1 inch cube fresh ginger, chopped |
6 tablespoons oil |
1 teaspoon turmeric |
2 teaspoons ground coriander |
1 1/2 teaspoons ground cumin |
1 1/4 teaspoons chili powder |
6 ounces canned tomatoes |
1 teaspoon salt |
6 fluid ounces water |
4 fresh green chilies |
1 teaspoon garam masala |
1 tablespoon coriander leaves, chopped |
Directions:
1. In a blender process the onion, garlic, and ginger, add little water to make a smooth paste.
2. Heat the oil in a pan over medium heat and fry the onion/garlic mix for 5 minutes.
3. Add the turmeric, ground coriander, cumin,and the chilli powder, turn heat to low and cook for 30 mins, stirring often so that the mix does not stick or burn.
4. Add half of the tomatoes and cook for 2 minutes.
5. Add the chicken stir and cook till the meat changes colour, 5 minutes Now add the rest of the tomatoes and any juice.
6. Add the salt and water, bring to the b oil, reduce the heat and simmer covered till the chicken is tender. stir to prevent sticking.
7. Add the green chillies and garam masala, cover and cook for 5 minutes.
8. Stir in the chopped coriander leaves. and serve.
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