Wednesday, November 15, 2006
1 ½ pounds Chicken Thighs (boneless & skinless) (cut in half)
1 Onion (grated)
1 (14.5 ounce) can of Tomatoes (peeled & diced)
2 cloves of Garlic (Lehsan) (chopped)
2 tbsp. Fresh Ginger Root (Adrak) (grated)
½ cup Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)
3 tsp. Turmeric Powder (Pisi Haldi)
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
3 tsp. Ground Cumin (Pisa Zeera)
3 tsp. Ground Coriander (Pisa Dhania)
Salt (to taste)
2 tbsp. Clarified Butter (Ghee)
2 tbsp. Vegetable Oil
1) Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
2) Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
3) Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.