1 kg of chicken pieces, skinless and clean
4 medium onions (2 coarsely chopped and 2 thinly sliced)
6 cloves of garlic, minced
4 cm of ginger, grated
7 tablespoons of soybean oil
1 tablespoon of freshly ground cumin, milled at the time
1 tablespoon of freshly ground coriander, milled at the time
½ teaspoon of cayenne pepper or calabresa
½ teaspoon of turmeric
4 tablespoons of natural yogurt
1 ¼ cup (or more as needed) of water
2 tomatoes, peeled and seeded, minced
2 tablespoons of salt
½ teaspoon of garam masala
1 tablespoon of fresh coriander leaves, chopped
1 kg of chicken pieces, skinless and clean
4 medium onions (2 coarsely chopped and 2 thinly sliced)
6 cloves of garlic, minced
4 cm of ginger, grated
7 tablespoons of soybean oil
1 tablespoon of freshly ground cumin, milled at the time
1 tablespoon of freshly ground coriander, milled at the time
½ teaspoon of cayenne pepper or calabresa
½ teaspoon of turmeric
4 tablespoons of natural yogurt
1 ¼ cup (or more as needed) of water
2 tomatoes, peeled and seeded, minced
2 tablespoons of salt
½ teaspoon of garam masala
1 tablespoon of fresh coriander leaves, chopped
Process the finely chopped onions, garlic, and ginger to obtain a paste
In a large-bottomed pan, heat the soybean oil and sauté the thinly sliced onions until they are well browned
Remove them with a skimmer and set aside on paper towels to absorb excess oil
In the same pan, add the garlic and onion paste and fry for about 4 minutes (until slightly dry), being careful not to burn it
In a separate pan, toast without burning the cumin, coriander, turmeric, and cayenne pepper
Blend them in a blender with the garlic and onion paste and mix well
Add 1 tablespoon of yogurt and blend until incorporated into the sauce
Combine the remaining yogurt and mix well to obtain a homogeneous paste
Add the chicken pieces and stir until they are fully coated with the sauce
Add water, tomatoes, and salt
Bring to a boil and reduce heat
Cover and simmer for approximately 20 minutes in moderate heat
Add garam masala and simmer for an additional 5 minutes without covering
Serve immediately, garnishing with fried onions and fresh coriander leaves.
