2 Pound(s) chicken, pieces with bones
4 Tablespoon(s) (veg. oil or) ghee
1 medium onion, yellow
6 Clove(s) garlic
1 Slice(s) 1-inch slice ginger root
1 Teaspoon(s) turmeric
2 seeded, chopped green chili
2 Teaspoon(s) salt
3 Tablespoon(s) toasted, ground coriander
1/4 Cup(s) tomato gravy (see recipe)
2 Pinch(s) garam masala
Boil chicken pieces in water.
Make thick ginger/garlic paste in a blender, with a little water.
In a wok, heat the ghee on high. Add onions, ginger/garlic paste, turmeric, chili, and sautee for one minute.
Turn the heat to medium, and add chicken, salt, coriander powder, and a ladel full of tomato gravy. Simmer for 45 minutes (or however long/short you want).
Finish with garam masala and fresh chopped cilantro.
Serve with rice or chapatis.
Basic Indian tomato gravy (
Required ) :
1 small onion, yellow
1 1-inch slice ginger root
4 Clove(s) garlic
1 Pinch(s) salt
This is used as a base in Indian curries (at least those served at Jamuna Resort). This recipe serves 4. If it's a small addition to a recipe, scale down to 1 or 2 tomatoes.
Chop the onion and sautee in ghee.
In a blender, make a paste with the garlic and ginger, plus water. Add tomatoes and onion. Blend together to make a smooth sauce.
Simmer on the stove for awhile. Don't add salt until you use this in other recipes.