You may also like
Categories:
chicken tomatoes onions yogurt ground almonds ghee corn oil fresh cilantro bay leaves cinnamon cloves Green Cardamom ginger garlic chili powder Garam Masala salt
Viewed: 37 - Published at: 8 years agoIngredients
- 1 kg chicken, cubed
- 400 g canned tomatoes
- 2 medium onions, diced
- 200 ml plain low-fat yogurt
- 50 g ground almonds
- 6 teaspoons ghee (strained butter)
- 1 teaspoon corn oil
- 2 teaspoons chopped fresh cilantro
- 2 bay leaves
- 1 cinnamon stick, broken in two
- 6 cloves
- 6 green cardamom pods
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 12 teaspoons chili powder
- 1 teaspoon garam masala
- 1 14 teaspoons salt
Method
- Put the yogurt, almonds, dry spices, ginger, garlic, tomatoes and salt into a mixing bowl and blend together thoroughly.
- Put the chicken into a large mixing bowl and pour the yogurt mixture over it.
- Set aside.
- Melt together the ghee and oil in a medium-sized wok or deep round-bottomed skillet.
- Add the onions and stir-fry for about 3 minutes.
- Add the chicken mixture and stir-fry for 7-10 minutes.
- Stir in about half the cilantro and mix well.
- Bring to a boil, then reduce heat and simmer until desired consistency is reached.
- Remove bay leaves and cinnamon stick.
- Serve garnished with remaining cilantro.
