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1 ½ pounds of Chicken Thighs (boneless & skinless) (cut in half)
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1 Onion (grated)
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1 (14.5 ounce) can of Tomatoes (peeled & diced)
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2 cloves of Garlic (Lehsan) (chopped)
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2 tbsp. Fresh Ginger Root (Adrak) (grated)
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3 tsp. Turmeric Powder (Pisi Haldi)
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1 tsp. Red Chilli Powder (Pisi Lal Mirch)
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3 tsp. Ground Cumin (Pisa Zeera)
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3 tsp. Ground Coriander (Pisa Dhania)
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Salt (to taste)
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½ cup of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped - for garnish)
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2 tbsp. Clarified Butter (Ghee)
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2 tbsp. Vegetable Oil
- Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
- Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
- Add the clarified butter, cumin, ground coriander, ginger, and cilantro; simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.
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