From the Demo: Un-Curry, Regional Indian Dishes. October 18, 2008
Serves: 4, Time: 60 minutes marinating + 30 minutes cooking
Special Equipment: Mortar-pestle / spice mill
Ingredients:
1 lb boneless, skinless chicken breast OR bone-in drumsticks
1 1/2 white OR red onions, minced
1 tomato, chopped fine
2 tablespoons yogurt
3 tablespoons cumin seeds, freshly toasted & powdered
2 tablespoons ginger-garlic paste
1 tablespoon red chili powder
1 teaspoon salt
4 tablespoons vegetable oil
2 cups water
4-6 sprigs cilantro, washed & finely chopped
Preparation:
Clean and cut chicken breasts into 11/2-inch cubes (for an appetizer) or 3-inch chunks (for an entrée). Leave drumsticks whole. Combine ginger-garlic paste, yogurt, chili powder and salt. Rub the paste into the chicken. Marinate covered at least 1 hour.
Heat oil in a deep pan. Brown the onions, 3-4 minutes. Briefly sauté the tomato. Add chicken and 2 cups hot water. Cook over medium heat, stirring occasionally, till the chicken is tender and the water has reduced, 12-15 minutes. To reduce sauce further, increase the heat and cook, 5-10 minutes. Stir cumin powder into the chicken. Garnish with cilantro and serve hot.
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