Preparation / Directions:
Cut each chicken breast into 3 pieces. Wash and dry well. Place chopped onion, ginger and garlic in a food processor and blend to a smooth paste; add a little water if necessary.
Heat oil in a large pan over a medium heat and add onion puree. Stir fry for 4-5 minutes and then add turmeric, coriander, cumin and chili powder, fry 5 minutes stirring gently. Add juice from canned tomatoes a little at a time to prevent spice from sticking to pan; add chicken and fry over medium heat until it is no longer pink.
Pour in water, cinnamon, cardamom, cloves, bay leaf, salt and tomatoes. Bring to a boil, cover and reduce heat; simmer for about 25 minutes or until sauce is fairly thick; cook a little longer uncovered to thicken sauce if required.
Heat ghee in a separate pan, saute sliced onions and add along with coriander to chicken mixture.
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