- 2 lb chicken
- 2 medium onions chopped
- 2 medium onions sliced thinly
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tbsp coriander powder
- ½ tsp cumin powder
- 1 tsp red chili powder
- ½ tsp turmeric
- 2 medium tomatoes finely chopped
- 1 tbsp garam masala
- 4 tbsp cooking oil
- Cut chicken into serving pieces.
- Put the chopped onions, ginger and garlic into the container of a food processor or blender. Blend until you have a paste.
- Heat the oil in a large deep frying pan (preferably non-stick) over a medium flame. When hot, put in the sliced onions. Stir and fry the onions until they are a deep, reddish-brown color. Remove the onions with a slotted spoon, squeezing out and leaving behind as much of the oil as possible. Put the onions in a plate and set aside.
- After removing the fried onions add blended paste in the pan. Stir and fry the paste until it is brown. Now add the coriander, cumin, turmeric, red chili powder and chopped tomato. Put in 2 tbsp of the water, stir for about 3-4 minutes or until tomatoes become pulpy and sauce is formed.
- Put in the chicken pieces and stir them around for a minute.
- Pour in 2 cups of water and salt. Stir to mix and bring to a simmer. Cover, turn heat to low and cook for about 20 minutes or until chicken is close to tenderness.
- Sprinkle in the garam masala and the fried onions. Mix, cook uncovered on medium heat for 7-8 minutes or untl the sauce reduces and thickens.
- Serve with hot Tandoori roti or Nan and Salad.
Do You Know?
Spanish onions come in three colors: yellow, red, and white. Yellow onions are full-flavored and are a reliable standby for cooking almost anything. Yellow onions turn a rich, dark brown when cooked and give French Onion Soup its tangy sweet flavor. The red onion, with its wonderful color, is a good choice for fresh uses or in grilling and char-broiling. White onions are the traditional onion used in classic Mexican cuisine. They have a golden color and sweet flavor when sautéed.