Tari Wala Murg (Chicken Curry)
3 lbs. chicken pieces, skinned
3 tbs. butter
1 1/2 cups onions, roughly chopped
11/2 tsp. ginger, chopped
6 cloves garlic
1 tbs. fresh coriander, chopped
1 1/2 tsp. tumeric
2 tsp. garma masala No. 1
2 tsp. pepper mix
1/2 cup low fat yogurt
2 tomatoes, skinned and chopped or 1/2 cup canned tomatoes
2 tsp. salt or to taste
1 tbs. fresh corander, chopped, for garnishing.
Cut chicken into serving pieces. Puree onions, ginger, garlic, and coriander in blender.
Heat butter and bleded puree together in sauce pan and fry for 5 minutes. Add spices and fry for another minute.
Stir in yogurt and tomatoes and fry until liquid evaporates and butter leaves sauce. Add chicken and salt, stirring in spice mixture until well coated.
Reduce heat, cover and cook until chicken is tender, about 20-30 minutes. Uncover, stirring gently to preent sauce from scorching to base of pan. Add water if extra sauce is needed Adjust seasoning accordingly.
Transfer chicken to serving dish and garnish with coriander.
Serve with chappati, raita and papad.
