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Yield: 4 Servings
| 3 | tablespoon | Oil |
| 1 | | Cinnamon stick |
| 4 | | Cloves, whole |
| 1 | | Bay leaf |
| 1½ | cups | Onion; finely chopped |
| 6 | | Garlic clove; minced |
| | | Ginger, ½" piece; minced |
| 1½ | cups | Tomato; finely chopped |
| 1½ | teaspoon | Cilantro, ground |
| ¾ | teaspoon | Cumin, ground |
| ½ | teaspoon | Chilli powder |
| ½ | teaspoon | Turmeric |
| | | Salt; to taste |
| 1 | cups | Yogurt |
| 8 | | Chicken thigh; skinned |
| 2 | tablespoon | Cilantro, fresh; chopped |
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Heat oil in a 3-quart saucepan on medium high heat. Saute cinnamon, cloves and bay leaf 1 minute. Add onion and saute until dark brown (about 20 to 25 minutes), stirring frequently to prevent burning. Add garlic and ginger; cook 2 minutes. Add tomatoes and cook until soft, about 8 minutes. Mash with the back of a spoon. Add cilantro powder, cumin chilli powder, turmeric and salt. Cook 2 to 3 minutes. Add yogurt; mix well. Add chicken. cover and cook on medium heat until chicken is tender. Garnish with fresh cilantro.
Your Sindhi Chicken is ready. Happy cooking!
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