Ingredients -
3 lb. roasting chicken
5 medium onions
2 tablespoons oil
2 tablespoons ghee
3 teaspoons finely chopped garlic
3 teaspoons finely grated fresh ginger
I tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground fennel
1 teaspoon chilli powder, optional
3 teaspoons salt
3 large ripe tomatoes, peeled and chopped
1/2 cup chopped fresh coriander or mint leaves
100 blanched almonds
oil for frying
1 cup yogurt
1 teaspoon Garam Masala
Method:
Cut chicken into curry pieces. Peel onions, chop 3 onions finely and slice the
remaining 2 very fine. Heat ghee and oil in a large heavy saucepan and fry the 2
sliced onions, stirring, until golden brown. Remove from pan and set aside. Add the
chopped onion, garlic and ginger to the oil left in pan and fry on low heat, stirring
occasionally, until very soft and turning golden. Long, slow cooking at this stage is
essential if the curry is to have good flavour.
Add the coriander, cumin, turmeric, fennel and chilli powder and fry, stirring, for 1-
2 minutes. Add salt, tomatoes and half the fresh herbs, stir well and cook until
tomatoes are pulpy. Cover pan to hasten this process, but uncover and stir now
and then to ensure mixture does not stick to base of pan.
Put in the chicken pieces and stir well so that each piece is coated with the
mixture. Cover pan and cook on very low heat for 40 minutes or until chicken is
tender. Meanwhile heat oil and fry half the almonds until golden. Grind remaining
almonds. Beat the yogurt with a fork until it is quite smooth and stir into the curry
together with the fried almonds. Simmer 5 minutes, uncovered. Stir in the Garam
Masala, reserved fried onions, ground almonds and remaining chopped herbs.
Heat through and serve.
3 lb. roasting chicken
5 medium onions
2 tablespoons oil
2 tablespoons ghee
3 teaspoons finely chopped garlic
3 teaspoons finely grated fresh ginger
I tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground fennel
1 teaspoon chilli powder, optional
3 teaspoons salt
3 large ripe tomatoes, peeled and chopped
1/2 cup chopped fresh coriander or mint leaves
100 blanched almonds
oil for frying
1 cup yogurt
1 teaspoon Garam Masala
Method:
Cut chicken into curry pieces. Peel onions, chop 3 onions finely and slice the
remaining 2 very fine. Heat ghee and oil in a large heavy saucepan and fry the 2
sliced onions, stirring, until golden brown. Remove from pan and set aside. Add the
chopped onion, garlic and ginger to the oil left in pan and fry on low heat, stirring
occasionally, until very soft and turning golden. Long, slow cooking at this stage is
essential if the curry is to have good flavour.
Add the coriander, cumin, turmeric, fennel and chilli powder and fry, stirring, for 1-
2 minutes. Add salt, tomatoes and half the fresh herbs, stir well and cook until
tomatoes are pulpy. Cover pan to hasten this process, but uncover and stir now
and then to ensure mixture does not stick to base of pan.
Put in the chicken pieces and stir well so that each piece is coated with the
mixture. Cover pan and cook on very low heat for 40 minutes or until chicken is
tender. Meanwhile heat oil and fry half the almonds until golden. Grind remaining
almonds. Beat the yogurt with a fork until it is quite smooth and stir into the curry
together with the fried almonds. Simmer 5 minutes, uncovered. Stir in the Garam
Masala, reserved fried onions, ground almonds and remaining chopped herbs.
Heat through and serve.
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