| 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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