Author Notes
It's nice to have friends all over the globe. A dear one is Barnali. She is from the West Bengal region and grew up with house cooks. I went to Uni with her and she brought her cook for a year. (It was a sad, sad day when he returned to India.) This is his recipe. —SweetTea
Ingredients
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1 1/2 pounds
chicken thigh fillets, halved
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1 pound
tomatoes, peeled and chopped
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1
medium yellow onion, finely minced
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2
garlic cloves, finely minced
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1 teaspoon
chile powder
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2 tablespoons
ghee
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1 teaspoon
salt
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3 teaspoons
turmeric
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3 teaspoons
ground cumin
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3 teaspoons
ground coriander
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2 tablespoons
grated fresh ginger
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1/3 cup
roughly chopped fresh coriander (cilantro in USA)
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vegetable oil
Directions
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Heat 2 tablespoons of vegetable oil in a large skillet (I use a wok). Quick fry the onion over a high heat for 2 minutes, stirring constantly.
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Lower the heat to medium and add the chicken, turmeric, chile powder, and salt. Cook until golden brown, about 5 to 7 minutes, flipping the chicken often.
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Stir in the tomatoes, cover and let cook for 20 minutes.
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Uncover and simmer for 10 minutes to allow the sauce to thicken.
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Stir in the ghee, ground cumin, ground coriander, grated ginger and fresh coriander. Continue simmering for 5 to 7 minutes. Serve hot.
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