Preparation Time: 20 to 30 minutes
Cooking Time: 30 minutes
Marinating Time: 30 minutes to overnight
1 lb bone in or boneless chicken – cut into bite size pieces
2 inches of ginger – grated or finely chopped
7 cloves of garlic – pressed or finely chopped
3 Thai chilies or any green chili – minced or finely chopped (adjust to taste)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon cumin powder
1/2 teaspoon Garam Masala powder
1/3 cup plain yogurt
Salt to taste
2 tablespoon ghee (clarified butter) or butter
1 medium onion – finely chopped
1 medium onion – cut into 1/4 inch rings
1 large or 2 medium tomato – cut into 1/4 inch circles
Salt to taste
3 Thai chilies or any green chili – slit it lengthwise while stems intact, for garnishing
1/4 cup loosely packed mint leaves for garnish
1/2 teaspoon Garam Masala powder for garnish
- Mix all the marinate ingredients and let chicken marinate for 30 minutes to overnight.
- In a large skillet, heat ghee on medium high heat. Add chopped onions, pinch of salt and sauté for few minutes until onions are lightly golden brown.
- Add marinated chicken, stir well, cover the pot and cook for a minute or so to brown the chicken. Cook for few more minutes covered, stirring occasionally so that chicken is browned on all sides.
- Once brown, reduce heat to low, add couple tablespoons of water, if needed, cover and cook until chicken is cooked through, for about 15 to 20 minutes.
- Increase heat to medium and add onion rings, cover the pot again and cook for about 5 minutes.
- When onion is almost wilted, add tomato, cover and cook for further 2 to 3 minutes until tomatoes are slightly soft. Taste and add salt if required.
- Garnish with green chilies, mint leave and sprinkle Garam Masala powder. Cover the pot immediately and let sit for a minute before serving.
- Stir once and serve hot with Chapati, Naan or Paratha.