225 g (8 oz) onions, chopped
15 g (1 tbsp) grated fresh ginger
2 cloves garlic
45 ml (3 tbsp) Ghee (clarified butter) or butter
5 g (1 tsp) cumin seeds
5 g (1 tsp) ground coriander
5 g (1 tsp) turmeric
5 g (1 tsp) chilli powder
5 g (1 tsp) salt
100 g (4 oz) fresh tomatoes, skinned and chopped
1 medium chicken, jointed and skinned
20 g (2 tbsp) coriander seeds, chopped
5 g (1 tsp) garam masala
500 ml (18 fl oz) water
15 g (1 tbsp) grated fresh ginger
2 cloves garlic
45 ml (3 tbsp) Ghee (clarified butter) or butter
5 g (1 tsp) cumin seeds
5 g (1 tsp) ground coriander
5 g (1 tsp) turmeric
5 g (1 tsp) chilli powder
5 g (1 tsp) salt
100 g (4 oz) fresh tomatoes, skinned and chopped
1 medium chicken, jointed and skinned
20 g (2 tbsp) coriander seeds, chopped
5 g (1 tsp) garam masala
500 ml (18 fl oz) water
method
1. Liquidize the onion, ginger and garlic to a smooth paste.
2. Heat the ghee or butter in a heavy-based saucepan.
3. Add the onion mixture. Cook, stirring frequently, until golden brown.
4. Add 15 ml (1 tbsp) water to prevent the mixture from sticking to the pan, more if required.
5. Add the cumin seeds, ground coriander, turmeric, chilli powder and salt. Stir in well.
6. Add the tomatoes. Cook until the tomatoes are reduced to a pulp. Again, add a little water if the mixture is sticking to the pan.
7. Gently add the chicken pieces. Cook, still stirring, until the chicken turns golden brown and has absorbed the flavour of the spices.
8. Add the water to make the sauce.
9. Cover and cook on a low heat for 35 minutes, or until the chicken is tender. Do not let it fall off the bone.
10. Sprinkle with the chopped coriander and garam masala.
11. Cover again and cook for a further 10 minutes.
2. Heat the ghee or butter in a heavy-based saucepan.
3. Add the onion mixture. Cook, stirring frequently, until golden brown.
4. Add 15 ml (1 tbsp) water to prevent the mixture from sticking to the pan, more if required.
5. Add the cumin seeds, ground coriander, turmeric, chilli powder and salt. Stir in well.
6. Add the tomatoes. Cook until the tomatoes are reduced to a pulp. Again, add a little water if the mixture is sticking to the pan.
7. Gently add the chicken pieces. Cook, still stirring, until the chicken turns golden brown and has absorbed the flavour of the spices.
8. Add the water to make the sauce.
9. Cover and cook on a low heat for 35 minutes, or until the chicken is tender. Do not let it fall off the bone.
10. Sprinkle with the chopped coriander and garam masala.
11. Cover again and cook for a further 10 minutes.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
