Chicken Jalfrezi
Ingredients
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2 tablespoons vegetable oil1 onion, grated2 cloves garlic, chopped1 ½ pounds boneless skinless chicken thighs, cut in half3 teaspoons ground turmeric1 teaspoon chili powder1 ½ teaspoons salt1 (14.5 ounce) can peeled and diced tomatoes2 tablespoons ghee (clarified butter)3 teaspoons ground cumin3 teaspoons ground coriander2 tablespoons grated fresh ginger root½ cup chopped cilantro leaves
Directions
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Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.