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Indian Curry Spices & Herbs Healthy Dried Fruits & Nuts Spicy Pickles & Chutneys |
| 1 1/2 lb. chicken (boneless / skinless breast pieces) |
| 1 1/2 " piece ginger |
| 10-12 cloves garlic |
| 1/2 cup yogurt |
| 2 onions sliced |
| 2 tomatoes chopped |
| 2 tsp. chili powder |
| 1/2 tsp. turmeric |
| 1/2 cup grated coconut |
| 7-8 cloves |
| 7-8 pepper corns |
| 1 1/2 tsp. coriander seeds |
| 1" cinnamon |
| 1/2 tsp. fennel seeds (saunf) |
| 7-10 cashew nuts |
| 15-20 almonds |
| 2-3 tbsp. ghee (butter) or oil |
| Cilantro for garnishing |
| Salt according to taste |
| Serve with hot fried rice or with naan. |
| 1.Blend ginger,
garlic and yogurt to a fine paste. 2.Heat Ghee(clarified butter) or oil in a skillet and fry the onions until golden brown. 3.Add the yogurt paste to the onions and fry till brown. Add chili powder and turmeric. Fry, for 2 more minutes. 4.Add the tomatoes and fry for another 4-5 minutes. 5.Add chicken and salt. Cook under low flame for 40-45 minutes or till the chicken is cooked by covering the pan. 6.While the chicken is being cooked, blend coconut, cloves, pepper, coriander, cinnamon, fennel and nuts to a fine paste. 7.Add the above paste to the cooked chicken and bring to a boil. Garnish with fresh cilantro. |
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