Ingredients
- 3 lb. roasting chicken cut into bite size size
- 6 medium onions Spices
- 4 fresh green chilies, seeded
- 4 teaspoons chopped garlic
- 1 1/2 tablespoons finely grated fresh ginger
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground clove's
- 3 tablespoons ghee
- 3 tablespoons oil
- 3 ripe tomatoes, peeled and chopped
- 1 cup water
- 3 teaspoons salt
Method
- Thinly slice half the onions and set aside.
- Roughly chop the rest of the onions and put into electric blender with the chilies, garlic and ginger.
- Blend to a puree. Mix in the ground spices.
- Heat ghee and oil in a large saucepan and fry the sliced onions, stirring frequently, until they are golden brown.
- Remove onions from pan with slotted spoon.
- Add the blended mixture to oil remaining in pan mid fry, stirring until color darkens and oil appears around the edges.
- Add tomatoes, stir and cook until liquid from tomatoes is almost evaporated.
- Add the chicken pieces and stir well.
- Add water and salt, cover and cook for 35 minutes or until chicken is tender.
- Add reserved fried onions, cover and simmer 5 minutes longer.
- Serve with rice or parathas.
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