|
Ingredients : 1
kg roasting chicken
4
cloves garlic, peeled
1 onion, chopped roughly
1
teaspoon fresh ginger, chopped finely
1/2 cup fresh cilantro
1
1/2 tablespoons ghee
1
teaspoon turmeric, ground
1
1/2 teaspoons garam masala
1
1/2 teaspoons salt
1 teaspoon chili powder
1/2 cup yogurt
2
ripe tomatoes, diced
Extra chopped mint
Method :
Cut the chicken into bite-size pieces. Use
a food processor to blend the onion, ginger, garlic, fresh cilantro into
a smooth puree. Heat a wok with oil and fry the blended mixture,
stirring for about 5 minutes. Add in the garam masala, turmeric, salt
and chili powder and fry for another minute. Stir in the yogurt and
tomatoes, and continue to fry until the liquid drieds up and the gravy
thickened. Add the chicken pieces, turning to coat with the spice
mixture on all sides. Turn heat low, cover tightly and cook until the
chicken is tender. If the liquid from the chicken has not evaporated by
the time the chicken is cooked, uncover and raise the heat to dry off
the excess, stirring to avoid burning. Before serving hot with rice,
garnish with chopped herbs.
|
