Chicken Tarkari

(Classic Tender Chicken Curried in Tomato and Himalayan Herbs)

• Ready In: 1 hr 15 mins
• Serves: 3

Ingredients

• 2  lbs chicken breasts, cut into 1-in . cubes
• 2  cups onions, chopped
• 1  teaspoon cumin powder
• 1  teaspoon curry powder
• 1⁄2 teaspoon chili powder
• 2  dried red chilies
• 1  bay leaf
• 4  green cardamoms, bruised
• 2  cups tomatoes, chopped
• 1  cup broth or 1  cup water
• 1  tablespoon garlic, minced
• 1  tablespoon gingerroot, minced
• 1  teaspoon turmeric
• 4  tablespoons  cooking oil
•  salt and pepper
• 2  tablespoons  chopped fresh cilantro (to garnish)

Directions

1. In a large bowl, season chicken pieces with salt and pepper.
2. Heat oil and brown chicken.
3. Reserve brown chicken in a plate.
4. Drain excess oil.
5. In a non-stick sauce pan, heat oil.
6. To the hot oil, add whole red chilies and bay leaf; fry for 30 sec.
7. Add turmeric and chopped onion, and fry until brown.
8. Put garlic and ginger into the onion mixture; fry for 30 sec.
9. To this mixture, add cumin powder, curry powder, chili powder, bruised cardamom, salt and pepper; mix well for a minute or so.
10. Transfer browned chicken pieces and chopped tomatoes into the spice mixture; stir well.
11. Add broth to the chicken mixture; set heat to low and let simmer until chicken pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 minute.
12. When cooked, turn off the heat and add chopped cilantro to garnish.
13. Serve hot with rice and roti (flat bread).