Suneeta's sindhi chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Oil |
| 1 | Cinnamon stick | |
| 4 | Cloves, whole | |
| 1 | Bay leaf | |
| 1½ | cup | Onion; finely chopped |
| 6 | Garlic clove; minced | |
| Ginger, fresh, 1 1/2\"; minced | ||
| 1½ | cup | Tomato; finely chopped |
| per Joe Waring | ||
| 1½ | teaspoon | Coriander, ground |
| ¾ | teaspoon | Cumin, ground |
| ½ | teaspoon | Indian chillie powder |
| ½ | teaspoon | Turmeric |
| Salt; to taste | ||
| 1 | cup | Yogurt |
| 8 | Chicken thigh; skinned | |
| 2 | tablespoons | Cilantro, fresh; chopped |
Directions
Heat oil in a 3-quart saucepan on medium high heat. Saut‚ cinnamon, cloves & bay leaf 1 minute. Add onion & saut‚ until dark brown (about 20-25 minutes), stirring frequently to prevent burning. Add garlic & ginger; cook 2 minutes. Add tomatoes & cook until soft, about 8 minutes. Mash with back of spoon. Add coriander, cumin, chillie powder, turmeric & salt. Cook 2 to 3 minutes. Add yogurt; mix well. Add chicken. Cover & cook on medium heat until chicken is tender. Garnish with fresh cilantro.