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 finely chopped garlic
4 1/2 teaspoons of fresh ginger, finely chopped
3 teaspoons of ground cumin
3 teaspoons of curry powder
3 teaspoons of coriander, powdered
2 teaspoons of red pepper flakes
1 teaspoon of sweet herb
1 1/2 cups of water
3 cups of diced fresh tomatoes
6 tablespoons of finely chopped fresh cilantro
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 finely chopped garlic
4 1/2 teaspoons of fresh ginger, finely chopped
3 teaspoons of ground cumin
3 teaspoons of curry powder
3 teaspoons of coriander, powdered
2 teaspoons of red pepper flakes
1 teaspoon of sweet herb
1 1/2 cups of water
3 cups of diced fresh tomatoes
6 tablespoons of finely chopped fresh cilantro
1 1/2 cups of natural yogurt
1 tablespoon of lemon juice
Dry the chicken pieces well
Sprinkle with 6 tablespoons of salt
Heat oil in a large skillet and add the chicken
Fry for 5 to 10 minutes, turning the chicken occasionally until golden brown
Remove the chicken and reserve
In the same skillet, sauté the onion, garlic, and ginger until the onion is soft and caramelized
Reduce heat, add cumin, curry powder, coriander, red pepper flakes, sweet herb, and 3 tablespoons of water
Stir well
Add diced tomatoes, 3 tablespoons of chopped cilantro, natural yogurt, and remaining salt
Stir well
Increase heat, add the reserved chicken, and add any remaining liquid that may have formed in the plate where the chicken was placed
Bring to a boil, stirring occasionally, until the chicken is well coated with the sauce
Reduce heat, sprinkle with remaining coriander, and simmer slowly for 20 minutes or until the chicken is tender but not falling apart
To serve: arrange the chicken pieces in a serving dish
Pour the remaining sauce over the top and drizzle with lemon juice
Serve for 16 people.
