Ingredients :
- 5 tbsp ghee (use olive oil for a healthier option)
- 750 grams chicken breast pieces ( I prefer to use meat on the bone, so I used chicken legs)
- 3 tsp turmeric powder
- 3 large garlic cloves, finely chopped
- 1 tbsp ginger paste ( you can use powder instead)
- 2 tsp ground cumin
- 1 tsp coriander powder
- bunch of chopped coriander leaves
- chili powder ( I used 1 tsp)
- 1 large onion, chopped
- 2 fresh green chillies, slit lengthways, plus 1 for garnish, Optional
- 5 tomatoes, roughly chopped
- 1 lemon, juice only
- pinch of salt
- 40 grams butter
- water
Method :
- Heat the oil in a pan, fry the onion and garlic over a low to medium heat for about 4-6 minutes, or until the onion becomes soft.
- In a separate bowl mix the chilli powder, turmeric and salt together. Combine well.
- Add the chicken to the powder and mix well to coat all the chicken.
- Then add the chicken to the pan and fry for about 10-15 minutes or until golden brown and it has cooked through.
- Add in the tomatoes, green chillies (if using), ginger, coriander powder and leaves and cumin into the pan. Reduce the heat to low to medium until it is simmering.
- Cover the pan with a lid and simmer for about 25-30 minutes. Stirring occasionally. Add a splash of water when the mixture becomes too dry.
- Mix in the butter and add the lemon juice to taste.
- Plate the chicken onto a dish and serve with either rice or boiled potatoes. With a naan bread on the side and a few lime or lemon wedges. If you like garnish with more fresh chopped coriander and the sliced green chilli.
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