Sweet Curd & Onion Chicken
2hr 30 min
500g chicken, cut into small pieces
4 medium onions
1/2 cup sweet curd (yogurt)
2 inch fresh ginger
50g ghee (clarified butter)
1 tsp salt
1 tsp chili powder
1 tbsp vegetable oil
1 cup water
Chopped coriander (cilantro) leaves to garnish
Peel 3 onions and ginger. Put in a food processor and process until it becomes a paste.
Mix chicken pieces with ginger and onion paste, sweet curd, ghee, chili powder and marinate for at least 2 hours in the refrigerator.
Slice the remaining onion thinly.
While the chicken is marinating, fry the sliced onion in 1 tablespoon oil until browned and set aside until later.
Heat a large pan on medium high heat.
Put marinated chicken mixture in the pan and cover. Cook for 20 minutes stirring occasionally to prevent chicken sticking to the bottom of the pan.
Pour water and cook on low heat for 10 minutes or until the water dries up.
Remove from heat and serve in a dish garnished with fried onions and coriander (cilantro) leaves.