Heat the oil in a large pan, add the garlic and ginger pastes and cook for 1 minute. Reduce the heat and gradually stir in the yogurt then add the cumin seeds, coriander seeds, turmeric, red chili powder and salt stirring constantly. Add the chicken and simmer over a very low heat until all the yogurt has been absorbed. Meanwhile, cut the onions into 2.5cm/1inch pieces then add to the pan and cook for 3-4 minutes. Add the tomatoes, mix well and cook for a further 5 minutes. To serve - transfer to a heated serving dish and garnish with chopped coriander.
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