Ingredients
Scale to what I have
- 700 g chicken thighs, cut into pieces
- 45 ml vegetable oil
- 2 large onions, finely sliced
- 1 tbsp ginger, grated
- 5 cloves garlic, minced
- 2 tomatoes (pureed)
- 240 g plain yogurt
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric
- 2 tsp chili powder
- 1 ½ tsp salt
- 1 tsp garam masala
- 240 ml water
- 5.9 g cilantro, chopped
- 300 g basmati rice
- 710 ml water (for the rice)
Method
- Brown the onions slowly in oil until deep golden, about 12 minutes.
- Add ginger, garlic and the ground spices and cook for one minute, then the tomato puree until thick.
- Add the chicken and yogurt, cook for 5 minutes, then add salt and water.
- Simmer covered for 20 minutes until the chicken is tender. Finish with garam masala and cilantro.
- Serve with rice.