Suneeta's Sindhi Chicken

Course : Curry
Serves: 4
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Ingredients:

3 tablespoons oil
1 piece cinnamon stick
4 whole cloves
1 piece bay leaf
1 1/2 cups onion -- finely chopped
6 clove garlic -- minced
1 1/2 piece ginger -- fresh, minced
1 1/2 cups tomato -- finely chopped
1 1/2 teaspoons coriander -- ground
3/4 teaspoon cumin -- ground
1/2 teaspoon Indian chile powder
1/2 teaspoon turmeric
1 teaspoon salt -- to taste
1 cup yogurt
8 medium chicken thigh -- skinned
2 tablespoons cilantro -- fresh, chopped
 

Preparation / Directions:

Heat oil in a 3-quart saucepan on medium high heat. Sauté‚ cinnamon, cloves and bay leaf 1 minute. Add onion and sauté‚ until dark brown (about 20-25 minutes), stirring frequently to prevent burning. Add garlic and ginger; cook 2 minutes. Add tomatoes and cook until soft, about 8 minutes. Mash with back of spoon. Add coriander, cumin, chile powder, turmeric and salt. Cook 2 to 3 minutes. Add yogurt; mix well. Add chicken. Cover and cook on medium heat until chicken is tender. Garnish with fresh cilantro.


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