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Ingredients
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Quantity
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Chicken joints
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2 ½ pounds
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Onion – peeled
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4 medium
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1 ½“ ginger – peeled, chopped
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1 piece
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Garlic – peeled
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6 clove
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Vegetable oil
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7 tbsp
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Ground coriander seeds
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1 tbsp
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Ground cumin seeds
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1 tbsp
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Ground turmeric
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½ tsp
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Cayenne pepper
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½ tsp
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Plain yogurt
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4 tbsp
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Water
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2 ½ cups
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Tomatoes – peeled, very finely chopped
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2 medium
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Salt
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2 tsp
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Garam masala (essential)
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½ tsp
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Fresh cilantro – finely chopped
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1 tbsp
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Cut chicken into serving pieces. Whole legs should be separated
into drumsticks and thighs. Whole breasts should be cut into 4-6 pieces,
depending on their size. Skin all the chicken pieces.
Chop half of the onions coarsely. Cut the remaining onions into
halves lengthwise, and then crosswise into very thin slices. [This is the key
step!].
Put chopped onions, ginger, and garlic into a food processor and
blend to a paste. Heat oil in a large, wide pot or deep-frying pan (nonstick)
over a medium flame. When hot, put in the sliced onions and stir fry them until
they are deep, reddish-brown. Remove the onions with a slotted spoon, squeezing
out and leaving behind as much oil as possible. Set aside onions in a plate.
Remove pot/pan from flame. Put in blended paste (watch out for
sputtering!). Put the pot back to heat. Stir and fry the paste until it is
brown, about 3-4 minutes. Now put in the coriander, cumin, turmeric and
cayenne; stir once. Put in 1 tab of yogurt. Stir about 30seconds or until
yogurt is incorporated into sauce. Do the same with remaining yogurt, 1 tab. at
a time. Put in the chicken pieces and stir them around for a minute.
Pour in water, add the tomatoes and salt. Stir to mix and bring to
simmer. Cover, turn heat to low and cook 20 minutes. Sprinkle in the garam
masala and the fried onions. Mix. Cook, uncovered, on medium heat for 7-8
minutes or until the sauce reduces and thickens.
Skim off the fat and put the chicken in a warm serving dish.
Sprinkle the green cilantro over the top.
