Recipe by Jean (Faiza)
Ingredients:
1 kg chicken (cut to smaller pieces)
2 medium onions (finely sliced)
1 tomato (chopped)
1/2 cup yoghurt (whisked)
1 1/2 tbsp ginger garlic paste (see notes)
1 tsp turmeric powder
1 tsp red chili powder (or 2 tsp kashmiri chilli powder)
1 - 2 tsp coriander powder
salt to taste
ghee
To garnish:
1 onion (fried)
1 large potato (sliced round)
3-4 tbsp chopped coriander leaves
Steps:
- In a pan, heat ghee. Fry one onion until brown and crispy. Transfer to a plate.
- Add more ghee and fry the potato.
- Meanwhile, in a vessel, heat ghee.
- Add the sliced onions and sauté until translucent.
- Add the chicken and stir on high flame for two minutes.
- Add ginger garlic paste and fry till the raw smell goes. Lower the flame and add whipped yoghurt. Mix well.
- Add the tomato, turmeric, red chili powder, coriander powder and salt. Mix well. Cook covered for five minutes till the tomato becomes mush, then on high flame until the ghee separates from the gravy but isn’t too dry.
- Garnish with fried onion, fried potatoes and coriander leaves.
- ENJOY!
Notes:
- To make ginger garlic paste, grind 4 cloves of garlic with 1 1/2" ginger, 1 tbsp oil and salt to taste.