RECIPES OF PAKISTAN

Ingredients

750 gm

2 cloves

3 tsp

1

1

1 tsp

1 tsp

500 gm

30 gm

3 tsp

3 tsp

2 tbsp

30 gm

Skinless chicken thigh fillets (cut into half)

Garlic (chopped)

1. Heat about 2 tablespoons oil in a deep frying pan and fry the onion and garlic for 2 minutes over high heat
2. Add the chicken, turmeric, chili powder and salt
3. Fry gently for 5-10 minutes or until golden brown scraping the base of the pan frequently and turning the chicken
4. Add the tomato, cover and cook over medium heat for 20 minutes
5. Uncover and simmer for 10 minutes to let all the excess liquid evaporate and the sauce thicken
6. Add the ghee or oil, cumin, ground coriander, ginger and fresh coriander and simmer for 5-7 minutes or until the fat separates out from the thick sauce
7. Sever the chicken pieces with the sauce spooned on top

Serve with Pulaoo rice, chapattis or naan bread