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Ingredientes
- 1 lb boneless chicken thighs
- 1 lrg onion, minced
- 2 clv garlic, minced
- 1 x inch piece fresh ginger, peeled and minced
- 1 x fresh green chili, deseeded and minced
- 6 x fresh mint leaves
- 2 Tbsp. lemon juice
- 3 Tbsp. tomato paste
- 1 c. plain yogurt (avoid low fat or possibly non-fat yogurt for a richer flavor)
- 2 tsp paprika
- 2 tsp garam masala
- 1/8 tsp grated nutmeg
- 1 tsp turmeric
- 1 tsp salt
- 1 Tbsp. ghee or possibly vegetable oil
- 1/2 c. water
- 1 c. Basmati Rice
- 1/2 tsp whole fennel seeds
Direcciones
- Cut chicken into bite sized pcs; set aside. Combine in Food Processor half of the minced onion, garlic, ginger, chili, mint, lemon juice and tomato paste. Process till mix is a fine paste. Combine this mix with yogurt and spices blending well. Add in chicken and mix till chicken is coated. Cover and chill for several hrs or possibly overnight.
- When ready to cook. Heat ghee in large heavy skillet till warm. Saute/fry' remaining onion in ghee till onion is transparent. Add in chicken mix and water and bring to a boil. Cover and reduce heat to simmer. Cook for 45 min, stirring occasionally. Serve with prepared Basmati rice.
- While chicken is cooking; prepare Basmati rice according to package directions. During last 5 min of cooking, add in fennel seeds to top of rice. When rice as completed cooking and all water is absorbed; toss to distribute fennel seeds.
