Source: Best Ever Indian
Region: Indian
Rating: 9/10
Place the chicken in a nonmetallic bowl and rub in the lime juice and salt. Cover and set aside for 30 minutes.
Heat the oil in a wok or heavy skillet over medium-high heat. Add the onion and stir-fry for 7-8 minutes, until it begins to color.
Add the ginger and garlic pastes and continue to stir-fry for about a minute. Add the turmeric, chili powder, and ground coriander, then reduce the heat slightly and cook the spices for 25-30 seconds. Add half the tomatoes, stir-fry for 3-4 minutes, and add the remaining tomatoes. Continue to cook, stirring, until the tomato juice has evaporated and the oil separates from the spice paste and floats on the surface.
Add the chicken and increase the heat to high. Sitr-fry for 4-5 minutes, then add the warm water, reduce the heat to medium-low, and cook for 8-10 minutes, or until the sauce has thickened and the chicken is tender.
Add the fenugreek leaves, garam masala, half the cilantro leaves, and the chiles. Cook for 1-2 menutes, remove from the heat, and transfer to a serving plate. Garnish with the remaining cilantro and serve with Indian bread.
Ingredients
Directions
Place the chicken in a nonmetallic bowl and rub in the lime juice and salt. Cover and set aside for 30 minutes.
Heat the oil in a wok or heavy skillet over medium-high heat. Add the onion and stir-fry for 7-8 minutes, until it begins to color.
Add the ginger and garlic pastes and continue to stir-fry for about a minute. Add the turmeric, chili powder, and ground coriander, then reduce the heat slightly and cook the spices for 25-30 seconds. Add half the tomatoes, stir-fry for 3-4 minutes, and add the remaining tomatoes. Continue to cook, stirring, until the tomato juice has evaporated and the oil separates from the spice paste and floats on the surface.
Add the chicken and increase the heat to high. Sitr-fry for 4-5 minutes, then add the warm water, reduce the heat to medium-low, and cook for 8-10 minutes, or until the sauce has thickened and the chicken is tender.
Add the fenugreek leaves, garam masala, half the cilantro leaves, and the chiles. Cook for 1-2 menutes, remove from the heat, and transfer to a serving plate. Garnish with the remaining cilantro and serve with Indian bread.