How to make it

  • Heat the oil in a pan and fry the onions until light golden brown.
  • Remove from the oil with an Asian straining spoon or slotted spoon and drain on paper towels.
  • Turn off heat.
  • Grind the onions into a smooth paste in a blender or food processor.
  • Remove into a separate container.
  • Now grind the tomatoes, garlic and ginger pastes together into a smooth paste.
  • Heat the remaining oil again and add the onion paste.
  • Fry for 2 minutes.
  • Add the tomato paste and all the spices.
  • Mix well.
  • Fry the masala until the oil begins to separate from it.
  • Add the chicken to the masala and brown well.
  • Add 1-1/2 cups of hot water or hot chicken broth to the chicken. Cover and simmer.
  • Cook until the chicken is completely cooked through and tender.
  • Garnish with chopped coriander or parsley.
  • Serve with basmati rice and warm Naan (tandoor-baked Indian flatbread) or chapati (Indian flatbread).
  • Note: If you cannot find these breads then soft pita bread is an acceptable replacement.

Reviews & Comments 1

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  • zena824 11 years ago
    Lor this sounds great... my oldest son loves the taste of curry....will have to fix this for him..
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