Ingredients
- 3 lb. chicken pieces skinned
- 1 medium onion thinly sliced
- 1/2 cup veg. oil
- 1 tsp. salt
- 1/2 tsp. tumeric
- 1 tsp. grd. coriander
- 1 tsp. chilli pwd.
- 1 tsp. grd. ginger (or 1" peeled, grated fresh)
- 1 tsp. garlic powder (or 5 fresh peeled minced cloves)
- 1/2 tsp. garam masala
- 1 cup plain yogurt **OR** 1 T. tomato paste
- 1" piece cinnamon stick
- 2 whole cloves
- 2 whole black peppercorns
- 2 whole green cardamon pods
Method
Make a paste of the yogurt, salt, and ground spices and apply it to the chicken, set aside. Heat the oil in a large (big enough to hold the chicken) saucepan on high heat. Add the whole spices (the last 4 ingredients) to the oil and saute for one minute. Add onion slices. When onion is golden add the marinated chicken and brown evenly, stirring constantly. When chicken is brown lower the heat to medium. Cover the pot and continue to cook, stirring every 5 - 10 minutes until the oil starts to separate and chicken is tender. Test chicken for doneness (is that a word?). 1/4 cup of hot water can be added as the chicken simmers, and liquid evaporates. Turn off heat when chicken is done and let stand, covered, for 10 minutes. Serve hot with rice, bread, puris, roties, naan, etc.
serves 5 - 6