Recipe by Brian Holley
I have eaten this dish all over the south of India. This is the best recipe I have for it.It has a thickish sauce instead of a gravy. It is delicious. Well worth the effort.
Top Review by reebie1
This is a wonderful recipe. At first the 30 mins for the onion mix seemed excessive but it was well worth the wait. I reduced the chillies to taste but that's easy done seeing as they're not added until later. A lovely deep flavour that would work well with all other meats just as much as it did the chicken. I've made this several times now and is a definite regular! Thanks
- 3 lbs skinless chicken pieces, jointed and cut in half
- 1 onion, chopped
- 4 garlic cloves, chopped
- 1 inch cube fresh ginger, chopped
- 6 tablespoons oil
- 1 teaspoon turmeric
- 2 teaspoons ground coriander
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄4 teaspoons chili powder
- 6 ounces canned tomatoes
- 1 teaspoon salt
- 6 fluid ounces water
- 4 fresh green chilies
- 1 teaspoon garam masala
- 1 tablespoon coriander leaves, chopped
Directions See How It's Made
- In a blender process the onion, garlic, and ginger, add little water to make a smooth paste.
- Heat the oil in a pan over medium heat and fry the onion/garlic mix for 5 minutes.
- Add the turmeric, ground coriander, cumin,and the chilli powder, turn heat to low and cook for 30 mins, stirring often so that the mix does not stick or burn.
- Add half of the tomatoes and cook for 2 minutes.
- Add the chicken stir and cook till the meat changes colour, 5 minutes Now add the rest of the tomatoes and any juice.
- Add the salt and water, bring to the b oil, reduce the heat and simmer covered till the chicken is tender. stir to prevent sticking.
- Add the green chillies and garam masala, cover and cook for 5 minutes.
- Stir in the chopped coriander leaves. and serve.