tsp
Cumin powder
1
2
1 tsp
Garam Masala
1 tsp
Chili Powder
" piece
Ginger
1
2
4 cloves
Garlic
tsp
Coriander Seeds
1
3
to taste
Salt
tsp
Freshly ground pepper
1
2
Method
1. Remove fat from the chicken and then salt and pepper it. Sprinkle with
chili powder. Add yogurt and mix well until the chicken is covered
liberally with yogurt. Use your hands. Set aside for 1 hour before
cooking. If kept in the refrigerator, set aside for at least 4 hours.
2. Heat oil in a large heavy pan. When oil is hot, add mustard seeds, if
you are using them. Add cloves, cardamom, and coriander seeds and
fry for 30 seconds.
3. Add the onion and fry for two minutes until the onion beings to turn
brown. Lower heat to medium.
4. Add the ginger and garlic paste and fry for 4-6 minutes.
5. Add mustard powder, if using it, add Garam Masala, and add cumin
powder.
6. Brush excess yogurt o the chicken and put it in a large pot. Add
ingredients from the frying pan. Cook uncovered over high heat for 4
minutes.
7. Reduce heat to low and cover. Cook for 25 minutes or until the chicken
is tender, stirring every 5 minutes.
Important note: When chicken is cooked with a cover on the pot, it
releases water that becomes a part of the sauce. If after 10 minutes, there
isn't enough sauce in the pot, add cup water. Conversely, if there is too
1
4
much liquid in the pot, cook uncovered until the liquid evaporates.
Variations: There are several variations to the above recipe:
61
10.4.