This is a highly spiced Pakistani curry. This gravy is an awesome combination for many main courses. Especially this tastes so good when served with basmati rice, chapattis or naan bread.
Preparation
time:
|
15
minutes
|
Cooking
time:
|
30
minutes
|
Serves
|
5-6
|
Ingredients required :
1 teaspoon chilli powder
1 1/2 teaspoons salt
1 (14.5 ounces) can peeled and diced tomatoes
1 1/2 pounds boneless skinless chicken thighs, cut in half
1/2 cup chopped cilantro leaves
2 tablespoons grated fresh ginger root
2 tablespoons vegetable oil
2 cloves garlic, chopped
2 tablespoons ghee (clarified butter)
3 teaspoons ground turmeric
3 teaspoons ground cumin
3 teaspoons ground coriander
Preparation:
Step 1:
Heat the oil in a large saucepan over medium-high heat. Add chopped onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chilli powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
Step 2:
Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
Step 3:
Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.
