2 cloves garlic chopped
750 gms skinless chicken thigh fillets, cut in half
3 tsp ground turmeric
1 onion finely grated
1 tsp red chilli powder
1 tsp salt
500 gms chopped tomatoes
30 gms ghee
3tsp ground cumin
3 tsp ground coriander
2 tblsp grated fresh ginger
30 gms fresh coriander leaves roughly chopped
oil for cooking
Heat up about 2 tblsp oil in a deep frying pot and fry the onion and garlic for 2 minutes over high flame heat.
Mix in the chicken, turmeric, chili powder and salt.
Fry gently for 5-10 minutes or until golden
Turn the chicken frequently.
Mix in the tomatoes, cover and stir fry over medium heat up for 20 minutes. Uncover and simmer for 10 minutes to let all the excess liquid evaporate and the sauce thicken.
Mix in 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.
Serve the chicken pieces with the sauce.