"3 inch piece of ginger; 5 gloves garlic; Salt; 2 teaspoons of lemon juice; 4 chicken legs (i.e. thighs and legs); 1 medium tomato; 90g of fresh corriander; 2-3 fresh chillis; 1 teaspoon of tomato puree; oil; 250ml of plain yoghurt
1. Ginger, garlic, pinch salt, lemon juice, two tablespoons of water into blender. Make paste
2. Marinade chicken with paste for 30mins to 24 hrs
3. Don't clean blender. Add tomato, corriander, chillies, puree, 2-3 pinches salt, 2 tablespoons of water. Blend into paste.
4. Hot oil - add chicken and ginger paste. Cook till brown.
5. Add tomato mixture cook for further 10 mins. Add Yoghurt
6. Cook for another 5-10 mins to thicken yoghurt and then on a low heat for 10 mins.
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