Posted:
17 years ago
Chicken thighs 8
1 small onion
Garlic 4 cloves
Ginger Two 1-inch pieces
Green chillies 6
Fresh coriander leaves 2tbsp
Salt to taste
Lemon juice 4tsp
Cumin seeds 1tsp
Coriander seeds 2tbsp
Red chillies whole 2
Green cardamoms 4
Cloves 4
Cinnamon One inch stick
Ghee 4tbsp
Tomato puree 4tbsp
Sugar 1/4tsp
Vinegar 1tbsp
METHOD
Remove the skin from the chicken thighs and wash and drain well. Roughly chop the onion, ginger and garlic. Remove stems and wash and chop green chillies. Make a paste of onion, ginger, garlic and half the chopped green chillies.
Chop the coriander leaves. Add salt and lemon juice to the above paste and marinate chicken pieces in it for two hours, preferably in the fridge. Roast the dry spices: cumin, coriander seeds, whole red chillies, green cardamoms, cloves and cinnamon and grind to a powder.
Heat two tablespoons of ghee (clarified butter) in a pan, add the marinated chicken pieces and cook on high heat. Once the chicken is cooked a bit, add the dry powder and mix well.
Add the remaining ghee and tomato puree and let it cook. Add sugar and adjust salt and cook till the chicken is done.
Finally add the remaining chopped green chillies and coriander leaves. Take off the heat and add a little vinegar and serve hot.
