• 1 1/2 tablespoons cooking oil or 1 1/2 tablespoons ghee
  • 3/4 kg skinless chicken thighs
  • 1 onion, medium diced
  • 3 garlic cloves, crushed
  • 1/2 cup fresh coriander
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon turmeric, ground
  • 1 1/2 teaspoons garam masala, ground
  • 3/4-1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 cup low-fat yogurt
  • 2 tomatoes, ripe skinned and chopped

Chicken with Yoghurt Curry Cooking Procedure

  1. Place onion, ginger, crushed garlic and fresh coriander in blender.
  2. Blend as smooth as possible adding a small amount of water if necessary.
  3. Heat oil in large pan and fry the blended mixture on low heat for 2-3 minutes.
  4. Add turmeric, Garam Masala, salt and chili, fry for a further minute.
  5. Stir in yoghurt and tomato; simmer for 5 minutes.
  6. Add chicken, turning to coat. Simmer gently for 40 minutes. Thicken if necessary.
  7. Serve with rice, and accompaniments.
VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.22_1171]
Rating: 0 (from 0 votes)