Sindhi Chicken

Recipe Ingredients

8		Chicken thighs - skinned
1 1/2 cups	93g / 3.3oz	Onions - finely chopped
6		Garlic cloves - minced
1/2		Ginger piece - minced
1 1/2 cups	93g / 3.3oz	Tomatoes - finely chopped
3 tablespoons	45ml	Oil
1		Cinnamon stick
4		Cloves
1		Bay leaf
1/2 teaspoon	2.5ml	Coriander powder
3/4 teaspoon	3.8ml	Cumin powder
1/2 teaspoon	2.5ml	Chile powder
1/2 teaspoon	2.5ml	Turmeric
		Salt to taste
1 cup	237ml	Yogurt
2 tablespoons	30ml	Fresh cilantro - chopped

Recipe Instructions

1. Heat oil in a 3-quart saucepan on medium high heat. Fry cinnamon, cloves and bay leaf for 1 minute.

2. Add onions and fry until dark brown for about 20 to 25 minutes, stirring frequently to prevent burning.

3. Also add garlic, ginger, tomatoes and cook for 10 minutes or until the tomatoes are soft.

4. Sprinkle coriander powder, cumin powder, chile powder, turmeric, salt and cook for 2 to 3 minutes.

5. Add yogurt to the above mixture and mix well. Finally add chicken pieces, cover and cook on medium heat until chicken is tender.

6. Garnish with fresh cilantro and serve with fried rice or chapatis.

Source:
Yamuna Devi, "The Art of Indian Vegetarian Cooking"

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