Title: Sindhi Chicken
Categories: Chicken Indian
Yield: 4 Servings

3	tb	Oil
1		Cinnamon stick
4		Cloves, whole
1		Bay leaf
1 1/2	c	Onion; finely chopped
6		Garlic clove; minced
		Ginger, 1/2" piece; minced
1 1/2	c	Tomato; finely chopped
1 1/2	ts	Cilantro, ground
3/4	ts	Cumin, ground
1/2	ts	Chilli powder
1/2	ts	Turmeric
		Salt; to taste
1	c	Yogurt
8		Chicken thigh; skinned
2	tb	Cilantro, fresh; chopped

Heat oil in a 3-quart saucepan on medium high heat. Saute cinnamon, cloves and bay leaf 1 minute. Add onion and saute until dark brown (about 20 to 25 minutes), stirring frequently to prevent burning. Add garlic and ginger; cook 2 minutes. Add tomatoes and cook until soft, about 8 minutes. Mash with the back of a spoon. Add cilantro powder, cumin chilli powder, turmeric and salt. Cook 2 to 3 minutes. Add yogurt; mix well. Add chicken. cover and cook on medium heat until chicken is tender. Garnish with fresh cilantro.

Posted by Sam Waring in Fidonet Cooking

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