Yield: 1 Servings
Measure | Ingredient |
---|---|
3 pounds | Chicken; breasts and legs only |
4 tablespoons | Clarified butter or oil |
2 larges | Onions; chopped |
3 \N | Cloves garlic; minced |
1 tablespoon | Grated ginger |
3 tablespoons | Curry powder |
2 tablespoons | Paprika |
4 \N | Tomatoes; peeled, seeded and chopped |
1 tablespoon | Chopped mint leaves |
1 tablespoon | Garam masala |
1 cup | Yogurt |
½ cup | Chopped cashew nuts |
\N \N | Salt to taste |
Cook onion in butter until translucent.Add garlic and ginger stir until onions start to brown.Stir in curry and paprika cook 1 min.Stir in tomatoes, salt and mint.Cook until tomatoes turn into a paste,stirring often.Add chicken pieces and roll them in the sauce.Turn down heat,cover pan and simmer 50 mins.Stir a few times while cooking. Add garam masala and cook another 5 mins. Stir in yogurt and just bring almost to a boil. Serve at once sprinkled with the nuts. Serve with white rice and chutney.
NOTES : This recipe is based on Charlaine Solomon's Asian Cookbook, the best Asian cookbok ever!
Recipe by: Miriam Podcameni Posvolsky based on Charlaine Solomon Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Nov 09, 1997