Yield: 4 Servings
|2½ pounds||Chicken pieces; skinned|
|1 large||Onion; coarsely chopped|
|3 cloves||To 4 cloves garlic; peeled and coarsely chopped|
|1 \N||1-inch cube root ginger; peeled and coarsely chopped|
|6 tablespoons||Cooking oil|
|1 teaspoon||Ground turmeric|
|2 teaspoons||Ground coriander|
|1½ teaspoon||Ground cumin|
|1¼ teaspoon||Chili powder|
|1 small||Can tomatoes|
|1¼ teaspoon||Salt or to taste|
|4 \N||To 6 whole green chili peppers|
|1 teaspoon||Garam masala|
|2 tablespoons||Coriander leaves; chopped|
: Cut each chicken piece in two (separate legs from thighs and cut breasts in 2 to 3 pieces); wash and dry on paper towels.
: Place the onion, garlic, and ginger in a food processor or blender and blend to a smooth puree. You may need to add a little water if you are using a blender.
: Heat the oil over medium heat and add the pureed ingredients.
Stir and fry for 5 to 6 minutes.
: Add turmeric, ground coriander, cumin, and chili powder; adjust heat to low and fry for 4 to 5 minutes, stirring frequently.
: Add half the tomatoes, stir and cook for 2 to 3 minutes.
: Now add the chicken, stir and cook until chicken changes color ( 4 to 5 minutes), then add the rest of the tomatoes, along with all the juice. : Add salt and water, bring to the boil, cover and simmer until the chicken is tender. Stir occasionally to ensure that the thickened sauce does not stick to the bottom of the pan.
: Add the whole green chili peppers and garam masala, cover, and simmer for 5 minutes.
: Remove the pan from the heat and stir in the coriander leaves.
Note: this recipe reduces the amount of peppers traditional for this style of cooking.
_The Complete Indian Cookbook_ Mridula Baljekar, 1993. CLB Publishing, London. ISBN-0-8317-1487-5. Typos by Jeff Pruett From: Salata Redondo Beach, Ca (310)-5