Ingredients
- 3 tablespoons tomato sauce
- 3 tablespoons plain yogurt
- 1 cup water
- 1 inch cube of ginger
- 2 tablespoons water
- 4 cloves garlic
- 1 cut-up, skinned chicken
- 2 bay leaves
- 3 tablespoons oil
- 1 cinnamon stick
- 5 cardamom pods (green if you can find them)
- 5 cloves whole
- 1 teaspoon hot pepper flakes
- 1 teaspoon turmeric
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoons lemon juice
Directions
1. Mix the tomato sauce, yogurt and water and set aside. |
2. Blend the garlic, ginger and water until smooth. Brown the chicken pieces in the oil Remove the chicken from skillet and lower heat. |
3. Add the cinnamon stick, bay leaves, cardamom pods, cloves and hot pepper flakes. Stir for 30 seconds. |
4. Add the garlic and ginger paste and the turmeric. |
5. Stir for 1 minute. Add tomato mixture, salt, pepper and lemon juice. Stir. |
6. Add chicken, cover and simmer for 30 minutes, turning chicken a few times. Serve with plain rice. |