Serves: 4
Total Calories: 270
1. In a food processor, process together the garlic, ginger, and onion until minced. Remove to a bowl. Then process together the tomatoes, cilantro, and green chili peppers until smooth. Remove to another bowl and set aside.
2. Heat the oil in a large pan over medium-high heat and cook the bay leaves, cardamom pods, and cinnamon, stirring, about 30 seconds. Add the onion-garlic mixture and cook until browned, about 7 minutes. Add the tomato-cilantro mixture and continue to cook, stirring, until all the juices evaporate and the oil separates to the sides, about 7 minutes.
3. Add the coriander, cumin, 1 teaspoon garam masala, turmeric, salt, and black pepper, then mix in the yogurt, stirring constantly to prevent it from curdling, and cook, stirring, until it is incorporated into the sauce.
4. Add the chicken pieces and stir about 5 minutes to brown them. Then add 1 cup water, cover the pan, and cook over high heat, about 5 minutes. Reduce heat to moderate and cook until the chicken is tender and the sauce thick, about 30 minutes, turning the pieces over a few times and adding more water if you prefer a thinner sauce. Transfer to a serving dish, garnish with garam masala and cilantro, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Basic Chicken Curry recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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