| 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.
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