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Puree garlic, ginger, tomatoes, tomato paste and cumin
seed.
Heat oil in a pan and fry the onions. Stir in chili powder, count to 5,
add 6 tbsp. water, stir well and bring to the boil. Add coriander and
curcuma, stirring constantly and cook for 1 minutes. Fold in garam
masala, add some water and mix well one minute.
Add the chicken pieces and 1 tsp. salt and simmer all for 5 minutes.
After 3 minutes, stir in the tomato puree. After 2 minutes, pour in the
chicken broth and simmer the meat until it is tender.
Stir in vinegar and let marinade 1 minute. |
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