Preparation:
Sprinkle dried chicken pieces with salt. Saute in oil 3-4 minutes. Transfer to a plate.
Add onions, garlic and ginger to pan and saute 7-8 minutes, until soft and golden. Reduce heat to low, add cumin, turmeric, ground coriander, cayenne, fennel, and 1/2 tablespoon water. Fry for a minute or so, stirring constantly. Add the tomatoes, coriander and yogurt.
Increase heat to moderate and add chicken. Pour in remaining water. Bring to a boil. Turn chicken several times to coat. Sprinkle top with garam masala and coriander. Reduce heat to low and simmer until tender [10-20 minutes].
To serve arrange on a platter. Add sauce and sprinkle lemon juice on top. |
