Chicken and Yoghurt Curry Recipe

Ingredients :

1 kg roasting chicken

4 cloves garlic, peeled

1 onion, chopped roughly

1 teaspoon fresh ginger, chopped finely

1/2 cup fresh cilantro

1 1/2 tablespoons ghee

1 teaspoon turmeric, ground

1 1/2 teaspoons garam masala

1 1/2 teaspoons salt

1 teaspoon chili powder

1/2 cup yogurt

2 ripe tomatoes, diced

Extra chopped mint

Method :

Cut the chicken into bite-size pieces. Use a food processor to blend the onion, ginger, garlic, fresh cilantro into a smooth puree. Heat a wok with oil and fry the blended mixture, stirring for about 5 minutes. Add in the garam masala, turmeric, salt and chili powder and fry for another minute. Stir in the yogurt and tomatoes, and continue to fry until the liquid drieds up and the gravy thickened. Add the chicken pieces, turning to coat with the spice mixture on all sides. Turn heat low, cover tightly and cook until the chicken is tender. If the liquid from the chicken has not evaporated by the time the chicken is cooked, uncover and raise the heat to dry off the excess, stirring to avoid burning. Before serving hot with rice, garnish with chopped herbs.