|
Ingredients
|
Quantity
|
|
Boneless skinless chicken breasts
|
1 pounds
|
|
Salt
|
1 tsp
|
|
Oil
|
¼ cup
|
|
Onion – finely chopped
|
¾ cup
|
|
Garlic – chopped
|
½ tsp
|
|
Fresh ginger root – chopped
|
½ tsp
|
|
Ground cumin
|
½ tsp
|
|
Turmeric
|
½ tsp
|
|
Ground coriander
|
½ tsp
|
|
Cayenne
|
½ tsp
|
|
Ground fennel
|
1/8 tsp
|
|
Water
|
¼ cup
|
|
Tomato – finely chopped
|
½ cup
|
|
Coriander leaves – chopped
|
2 tbsp
|
|
Plain low – fat yogurt
|
¼ cup
|
|
Garam masala
|
½ tsp
|
|
Lemon juice
|
½ tbsp
|
Sprinkle dried chicken pieces with salt. Saute in oil 3-4 minutes.
Transfer to a plate. Add onions, garlic and ginger to pan and saute 7-8
minutes, until soft and golden. Reduce heat to low, add cumin, turmeric, ground
coriander, cayenne, fennel, and 1/2 tablespoon water. Fry for a minute or so,
stirring constantly. Add the tomatoes, coriander and yogurt. Increase heat to
moderate and add chicken. Pour in remaining water. Bring to a boil. Turn chicken
several times to coat. Sprinkle top with garam masala and coriander. Reduce
heat to low and simmer until tender [10-20 minutes].
