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- Marinade • 500g chicken thighs with or without bones • 1/2 lemon (juice) • 1 tsp turmeric powder • 1/2 tsp salt - Sauce • 5 tbsp vegetable oil • 50g unsalted butter • 2 red onions (finely chopped) • 10 cloves of peeled garlic (finely chopped) • 2 tbsp peeled ginger (finely chopped) • 4 tomatoes (finely chopped) • 2 mild green chilies (finely sliced) • • Sliced ginger • 2 tsp Kashmiri red chili powder • 2 tbsp coriander powder • 2 tbsp garam masala • 2 tsp turmeric powder • 1 tsp cracked black peppercorns • 1 tsp dry fenugreek leaves (Kasoori Methi) • 3 tbsp coriander leaves (chopped) • 2 tbsp cold butter (optional) • Salt as required • Warm water as required
1. Cut chicken into chunks, apply the marinade. 2. Chop all the vegg 3. Cook onions in butter and oil in a pan. Cook until color 4. Add garlic, cook some 5. Lower heat, at red chili powder, gram masala, coriander, pepper, turmeric, fenugreek, cook spices for 30 seconds 6. Add tomatoes and salt and cook down, add tiny warm water and keep cooking down tomatoes 7. Add chicken and sear 8. Add more warm water (1/2 cup maybe) and cover and simmer for 5-6 minutes, then cook chicken 4 minutes more without lid 9. Add thinly sliced ginger, parsley, stir one more time
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