3 kg of boneless chicken pieces
3 tablespoons of salt
1/2 cup of oil
4 1/2 cups of finely chopped onion
3 tablespoons of minced garlic
4 1/2 tablespoons of fresh ginger, finely chopped
3 tablespoons of ground cumin
3 tablespoons of turmeric
3 tablespoons of ground coriander
2 tablespoons of red pepper flakes
1 tablespoon of sweet herb
1 1/2 cups of water
3 cups of diced tomatoes
6 tablespoons of fresh coriander, finely chopped
1 1/2 cups of natural yogurt
1 tablespoon of lemon juice
3 kg of boneless chicken pieces
3 tablespoons of salt
1/2 cup of oil
4 1/2 cups of finely chopped onion
3 tablespoons of minced garlic
4 1/2 tablespoons of fresh ginger, finely chopped
3 tablespoons of ground cumin
3 tablespoons of turmeric
3 tablespoons of ground coriander
2 tablespoons of red pepper flakes
1 tablespoon of sweet herb
1 1/2 cups of water
3 cups of diced tomatoes
6 tablespoons of fresh coriander, finely chopped
1 1/2 cups of natural yogurt
1 tablespoon of lemon juice
Dry the chicken pieces well
Sprinkle with 6 tablespoons of salt
In a large pan, heat the oil and fry the chicken pieces for 5-10 minutes, turning occasionally to golden brown
Remove the chicken and reserve
In the same pan, sauté the onion, garlic, and ginger until the onion is soft and caramelized
Lower the heat, add the cumin, turmeric, coriander, red pepper flakes, sweet herb, and 3 tablespoons of water
Fry for 2 minutes, stirring constantly
Add the tomato, 3 tablespoons of fresh coriander, yogurt, and remaining salt
Increase the heat, add the reserved chicken pieces, remaining water, and liquid that formed in the pan where the chicken was placed
Let it boil up, turning the chicken to coat evenly with the sauce
Sprinkle with the remaining coriander
Lower the heat, cover the pan, and cook for 20 minutes or until the chicken is tender but not falling apart
Arrange on a platter, pour the remaining sauce over the top, and sprinkle with lemon juice.
