| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | Chicken, Indian | 4 | Servings |
INGREDIENTS
| 3 | tb | Oil |
| 1 | Cinnamon stick | |
| 4 | Cloves, whole | |
| 1 | Bay leaf | |
| 1 1/2 | c | Onion; finely chopped |
| 6 | Garlic clove; minced | |
| Ginger, fresh, 1 1/2"; minced | ||
| 1 1/2 | c | Tomato; finely chopped |
| 1 1/2 | ts | Coriander, ground |
| 3/4 | ts | Cumin, ground |
| 1/2 | ts | Indian chillie powder |
| 1/2 | ts | Turmeric |
| Salt; to taste | ||
| 1 | c | Yogurt |
| 8 | Chicken thigh; skinned | |
| 2 | tb | Cilantro, fresh; chopped |
| per Joe Waring |
INSTRUCTIONS
Heat oil in a 3-quart saucepan on medium high heat. Saut. cinnamon, cloves & bay leaf 1 minute. Add onion & saut. until dark brown (about 20-25 minutes), stirring frequently to prevent burning. Add garlic & ginger; cook 2 minutes. Add tomatoes & cook until soft, about 8 minutes. Mash with back of spoon. Add coriander, cumin, chillie powder, turmeric & salt. Cook 2 to 3 minutes. Add yogurt; mix well. Add chicken. Cover & cook on medium heat until chicken is tender. Garnish with fresh cilantro.
A Message from our Provider:
“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”