This is a Pakistani recipe that is a spicy curry. My Mama made this dish, and I like it very much. You must try it. This dish is best served with basmati rice, chapattis or naan bread.
Preparation Time
20 mins
Cooking Time
55 mins
Total Time
1 hr 15 mins
Calories
265 Calories
Recipe Instructions
Step 1
Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili 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.
Ingredients
1 ½ teaspoons salt
2 tablespoons vegetable oil
2 cloves garlic, chopped
1 teaspoon chili powder
1 (14.5 ounce) can peeled and diced tomatoes
1 onion, grated
3 teaspoons ground cumin
2 tablespoons grated fresh ginger root
2 tablespoons ghee (clarified butter)
3 teaspoons ground coriander
½ cup chopped cilantro leaves
1 ½ pounds boneless skinless chicken thighs, cut in half
