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Categories:
chicken onions oil cumin seeds bay leaves cinnamon cardamom ginger garlic turmeric cumin powder coriander powder red chili powder tomato paste salt plain yogurt Garam Masala
Viewed: 23 - Published at: 7 years agoIngredients
- 8 skinless chicken legs
- 2 medium onions
- 2 tablespoons oil (Canola, Vegetable or Olive)
- 4 teaspoons cumin seeds (jeera)
- 2 bay leaves (tez patta)
- 3 cloves (laung)
- 1 cinnamon stick (dalchini)
- 1 teaspoon cardamom seed (elainchi)
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder (haldi)
- 1 tablespoon cumin powder (jeera powder)
- 1 tablespoon coriander powder (dhania powder)
- 1 teaspoon red chili powder
- 1 tablespoon tomato paste
- 4 -5 pinches salt
- 3 tablespoons plain yogurt
- 2 teaspoons garam masala
Method
- In a large (5-6 quart) pan heat the oil on medium heat.
- Add the cumin seeds, bay leaves, cloves, cinnamon stick, cardamom, and ginger garlic paste.
- Saute the spices until the cumin seeds start to brown.
- Meanwhile chop the onions.
- Add the onions to the pan and saute the mixture until onions begin to brown.
- Add the turmeric, cumin powder, coriander powder, red chili powder, tomato paste and yogurt and salt.
- Saute the mixture.
- Add the chicken and cover.
- Cook on medium low, stirring occasionally for about 10 minutes.
- If the spices are sticking on the bottom add a little more yogurt.
- Add the garam masala, mix and cover.
- Continue to cook the chicken until the chicken starts to separate from the bone.
- A natural curry will have formed from the onions, tomato, yogurt, chicken and spices.
- Serve with rice or roti or any other whole wheat bread.
- You can garnish with fresh coriander.
