Aadi's Culinary Adventures

Serves: 4-5 |Prep Time: 15 Minutes |Total Time: 1 hour

Ingredients

1 whole chicken, Cleaned and skinned. Cut into 12 small pieces

3 medium tomatoes, cut in half and then thinly slices

2 large onions peeled, halved, and slices thin

1 tsp ginger paste

1 tsp + 1tsp garlic paste

1 tsp cumin seeds coarsely ground

½ tsp Turmeric

¼ tsp Red Chili Powder (or to taste)

½ tsp of Cumin/Coriander Powder (Dhana Jeeru)

½ tsp Green Chili paste

½ cup of full fat yogurt

¼ tsp for Garam Masala

1 tbsp Kasoori Methi

Prep Work:

• Cut and clean your chicken
• Slice your tomatoes and onions. Make sure you keep them separate as they are used at different places in the recipe. **You can use the slicing blade on a food processor if you don’t like slicing onions or if you are unsure of your knife skills.
• Grind your spices if using whole

Directions:

1. Heat oil in a medium wok
2. Once oil is hot, add in cumin and fry until slightly fragrant
3. Add in 1 tsp of garlic, ginger and ½ tsp of salt
4. Fry chicken in small batches removing when cooked 2/3 of the way through
5. Once all the chicken is cooked set aside and fry onions in the remaining oil until a deep brown (caramel) colour
6. Add in the sliced tomatoes and spices (turmeric, red chili powder(you are adding green chilies later on so do not add to much red chili powder at this point.), dhana jeeru) and cook until the tomatoes start to break up and form a paste. At this point check for salt and add accordingly.
7. Add the fried chicken back in and mix into the paste. Cook for 3-5 minutes, stirring every so often to make sure nothing is sticking to the pan.
8. Add your green chili paste in and mix it well.
9. Add in the yogurt, garam masala and kasoori methi and mix to combine. At this point it may look a little watery, but as it cooks the liquid will dry up.
10. Taste and adjust salt and spice to your preference.
11. Cook until the oil starts to separate (don’t forget to stir occasionally to prevent your food from sticking to the bottom of the pan and burning).
12. Serve with Parotha or Garlic Naan (my preference)