| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 750 |
g |
Boned chicken thighs |
| 3 |
tb |
Ghee or oil |
| 1 |
lg |
Onion |
|
|
Halved and thinly sliced |
| 1 |
ts |
Mashed garlic |
| 1 1/2 |
ts |
Grated ginger |
| 1 |
|
Cinnamon stick |
| 2 |
|
Bay leaves |
| 2 |
|
Cloves |
| 2 |
|
Cardamom pods |
| 2 |
|
Dried chillies |
| 1 |
tb |
Ground coriander |
| 2 |
ts |
Garam masala |
| 1/2 |
ts |
Turmeric |
|
ds |
Pepper |
|
|
Lemon juice |
INSTRUCTIONS
Preparation time: 10 minutes Cooking time: 50 minutes
Brown the chicken pieces in ghee or oil, remove and set aside. Fry the
onion until golden brown, add garlic, ginger, cinnamon, bay leaves, cloves,
cardamoms and chillies and fry for 2 minutes stirring. Add ground spices
and pepper. Return the chicken and add water to barely cover. Cover the pan
and simmer for about 40 minutes until the chicken is very tender. Add lemon
juice to taste. Serve with rice.
TNT: Imran C. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I.
Chaudhary" <imranc@onthenet.com.au> on Jul 4, 1997
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