Ingredients:
1/2 cup vegetable oil
3 medium onions, chopped fine
2 cloves garlic, chopped
1 ounce fresh ginger, chopped
3/4 lb boneless chicken
2 brown cardamom pods
4 whole cloves
14 whole black peppercorns
2 teaspoons dried coriander
1 teaspoon cumin seeds
2 teaspoons white poppy seeds
2 teaspoons fresh lemon juice
1/2 teaspoon garam masala
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 teaspoons tomato paste
2 bay leaves
3/4 cup plain yogurt
tomatoes, Slices
green pepper rings
cilantro
Directions:
Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned.
Add ginger, fry another minute or two, then transfer mixture to a large bowl.
Add chicken.
Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds.
Blend with lemon juice, garam marsala, cayenne, salt, tomato paste, bay leaves and yogurt.
Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours.
Using a large, heavy frying pan, cook mixture, covered, over low heat for 10 – 15 minutes, stirring often.
Servings: 6
Time preparation: 0 min.
Time total: 0 min.