Traditional Chicken Recipe

Traditional Chicken

2 Tbsp grapeseed oil

1 large onion, finely chopped

2 Tbsp finely chopped garlic

2 Tbsp finely chopped ginger

1 Tbsp cumin seeds

1 tsp fenugreek seeds

1 Tbsp tomato paste

1 Tbsp Garam Masala (page 12)

1 green chili, finely chopped

1 tsp Spanish paprika

1 tsp turmeric

1 tsp salt

1 lb bone-in chicken thighs

2 cups chopped tomatoes

2 cups finely chopped potatoes

½ cup loosely packed chopped fresh cilantro

3 cups water

Combine the oil, onion, garlic, and ginger in a non-stick skillet over medium-high heat, and cook for 5 minutes. Add the cumin and fenugreek seeds and cook for 10 seconds. Add the tomato paste, garam masala, chili, paprika, turmeric, and salt, and cook for 2 minutes, stirring frequently. Add the chicken and cook for 4 minutes, turning the chicken frequently. Add the tomatoes, potatoes, cilantro, and water; mix everything well, and bring the dish to a boil.

Reduce the heat to a simmer, put a lid on the pot, and cook for 15 minutes or until the chicken is cooked through. Serve with rice.

Note: For another flavour, add 1 Tbsp dried curry leaves and 1 Tbsp fenugreek leaves along with the spices.

Serves 4

I had to play with this recipe a bit cause I couldn’t find some of the ingredients. This is taken from the Every Day Indian Cookbook.

copyright 2010, Cindy (Cindy’s Love Of Books)
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Comments

  1. Another delicious looking recipe! It’s fun to try new things, I’ll try this one for sure.

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