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Ingredients :
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60g ghee
10 dried curry leaves, crumbled
l/2 teaspoon black mustard seeds
1 medium brown onion (150g), chopped
1 clove garlic, crushed
1 tablespoon grated fresh ginger
2 teaspoons curry powder
1 teaspoon tandoori mix
1 teaspoon ground cumin
1/2 teaspoon garam masala
1 teaspoon chilli powder
1 tablespoon lemon juice
l/4 cup water (60ml)
8 chicken thigh cutlets (1.3kg) |
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Method :
1 Heat ghee in large frying pan; add leaves and
seeds. Stir over high heat for about 1 minute or until seeds begin to pop.
2 Stir in onion, garlic and ginger, over medium
heat, for about 3 minutes or until onion is soft.
3 Stir in curry -powder, tandoori mix, cumin, garam
masala and chilli, over medium heat. for further minute; stir in
juice and the water.
4 Add chicken to pan; turn chicken to coat evenly
with curry mixture. Cover; cook over low heat for about 50 minutes or
until chicken is tender, turning chicken occasionally. Add a little
extra water, if necessary, during cooking time. |