Sindhi Chicken
chicken, indian
3 tablespoon oil
1 cinnamon stick
4 cloves, whole
1 bay leaf
1 1/2 cup onion; finely chopped
6 garlic clove; minced
1 ginger, 1/2 piece; minced
1 1/2 cup tomato; finely chopped
1 1/2 teaspoon cilantro, ground
3/4 teaspoon cumin, ground
1/2 teaspoon chilli powder
1/2 teaspoon turmeric
1 salt; to taste
1 cup yogurt
8 chicken thigh; skinned
2 tablespoon cilantro, fresh; chopped
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.
Posted by Sam Waring in Fidonet Cooking
Yield: 4 servings