Ingredients
|
Quantity
|
Chicken parts
|
3 pounds
|
Fresh ginger – peeled
|
4 pieces
|
Garlic cloves
|
9
|
Ground turmeric
|
1 tsp
|
Vegetable oil
|
6 tbsp
|
Onions
|
3 large
|
Plain yoghurt
|
1 ¼ cups
|
Salt
|
1 ¼ tsp
|
Fresh cilantro
|
1 cup
|
Fresh hot green chillies – stemmed, seeded
and coarsely chopped
|
6
|
Dill, packed chopped fresh
|
1 cup
|
Cut into serving pieces and skinned
Cut onions in half lengthwise and then slice thinly crosswise into
thin half rings. Remove all excess bits of fat from the chicken pieces. Place
garlic, ginger and ½ cup of water into a food processor and blend to a paste.
Add turmeric and blend to mix.
Heat oil in a large skillet over medium high heat and when hot,
put in the onion slices. Stir and fry them until they brown lightly in a few
spots. Add chicken pieces. Stir and cook until golden with a few brown spots.
Add the garlic ginger paste, stir and cook for about 10 minutes or until the
ginger-garlic mixture has browned slightly. Add yogurt and salt. Stir, scraping
up any browned bits that caramelized at the bottom of the pan. Reduce heat to
low. Cover and simmer for about 15 minutes.
While the chicken is simmering place cilantro, chillies and ½ cup
water into the food processor and blend until smooth.