Description
This is a Pakistani recipe that is a spicy curry. My Mama made this dish, and I like it very much. You must try it. This dish is best served with basmati rice, chapattis or naan bread.
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, grated
- 2 cloves garlic, chopped
- 1 ½ pounds boneless skinless chicken thighs, cut in half
- 3 teaspoons ground turmeric
- 1 teaspoon chili powder
- 1 ½ teaspoons salt
- 1 (14.5 ounce) can peeled and diced tomatoes
- 2 tablespoons ghee (clarified butter)
- 3 teaspoons ground cumin
- 3 teaspoons ground coriander
- 2 tablespoons grated fresh ginger root
- ½ cup chopped cilantro leaves
Instructions
- 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 ghee
- cumin
- ground coriander
- ginger and cilantro
- and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
Servings: 6