Sindhi Chicken
|
Amount |
Ingredients |
|
8
|
chicken
thighs, skinned |
|
1
1/2 cup |
onions, finely chopped |
|
6 |
garlic
cloves, minced |
|
1/2
inch |
ginger
piece, minced |
|
1
1/2 cup |
tomatoes,
finely chopped |
|
3
tbsp |
oil |
|
1 |
cinnamon
stick |
|
4
|
cloves |
|
1 |
bay
leaf |
|
1/2
tsp |
coriander
powder |
|
3/4
tsp |
cumin
powder |
|
1/2
tsp |
chili
powder |
|
1/2
tsp |
turmeric |
|
to taste |
Salt |
|
1
cup |
yogurt |
|
2
tbsp |
fresh
cilantro, chopped |
Method:
1. Heat oil in a 3-quart
saucepan on medium high heat. Fry cinnamon,
cloves and bay leaf for 1 minute.
2. Add onions and fry until
dark brown for about 20 to 25 minutes, stirring
frequently to prevent burning.
3. Also add garlic, ginger,
tomatoes and cook for 10 minutes or until
the tomatoes are soft.
4. Sprinkle coriander powder,
cumin powder, chili powder, turmeric, salt
and cook for 2 to 3 minutes.
5. Add yogurt to the above
mixture and mix well. Finally add chicken
pieces, cover and cook on medium heat until
chicken is tender.
6. Garnish with fresh cilantro
and serve with fried rice or chapaties
|
