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½ cup Vegetable Oil
3 medium Onions, Chopped Fine
2 Garlic Cloves, Chopped
1 ounce Ginger, Fresh Chopped
12 ounce Chicken, Boneless
2 Cardamom, Whole
4 Cloves, Whole
14 Peppercorns, Whole
2 teaspoon Coriander
1 teaspoon Cumin, seeds
2 teaspoon Poppy Seeds, White
2 teaspoon Lemon Juice
½ teaspoon Garam Masala
¼ teaspoon Cayenne
½ teaspoon Salt
2 teaspoon Tomato Paste
2 Bay Leaves
¾ cup Yogurt, Plain
Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned. Add ginger, fry another minute or two, then transfer mixture to a large bowl. Add chicken. Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds.
Blend with lemon juice, garam marsala, cayenne, salt, tomato paste, bay leaves and yogurt. Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours.
Using a large, heavy frying pan, cook mixture, covered, over low heat 15 minutes, stirring often. Garnish with sliced pepper rings and chopped coriander. Serve with saffron rice.
3 medium Onions, Chopped Fine
2 Garlic Cloves, Chopped
1 ounce Ginger, Fresh Chopped
12 ounce Chicken, Boneless
2 Cardamom, Whole
4 Cloves, Whole
14 Peppercorns, Whole
2 teaspoon Coriander
1 teaspoon Cumin, seeds
2 teaspoon Poppy Seeds, White
2 teaspoon Lemon Juice
½ teaspoon Garam Masala
¼ teaspoon Cayenne
½ teaspoon Salt
2 teaspoon Tomato Paste
2 Bay Leaves
¾ cup Yogurt, Plain
Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned. Add ginger, fry another minute or two, then transfer mixture to a large bowl. Add chicken. Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds.
Blend with lemon juice, garam marsala, cayenne, salt, tomato paste, bay leaves and yogurt. Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours.
Using a large, heavy frying pan, cook mixture, covered, over low heat 15 minutes, stirring often. Garnish with sliced pepper rings and chopped coriander. Serve with saffron rice.
