| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sindhi | Poultry | 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, 1/2" piece; minced | ||
| 1 1/2 | c | Tomato; finely chopped |
| 1 1/2 | ts | Cilantro, ground |
| 3/4 | ts | Cumin, ground |
| 1/2 | ts | Chilli powder |
| 1/2 | ts | Turmeric |
| Salt; to taste | ||
| 1 | c | Yogurt |
| 8 | Chicken thigh; skinned | |
| 2 | tb | Cilantro, fresh; chopped |
INSTRUCTIONS
Heat oil in a 3-quart saucepan on medium high heat. Saute cinnamon, cloves and bay leaf 1 minute. Add onion and saute until dark brown (about 20 to 25 minutes), stirring frequently to prevent burning. Add garlic and ginger; cook 2 minutes. Add tomatoes and cook until soft, about 8 minutes. Mash with the back of a spoon. Add cilantro powder, cumin chilli powder, turmeric and salt. Cook 2 to 3 minutes. Add yogurt; mix well. Add chicken. cover and cook on medium heat until chicken is tender. Garnish with fresh cilantro. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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