Chicken in tomato sauce (kadhai murgh)

6 servings

Ingredients

Quantity Ingredient
2 teaspoons Garlic -- chopped
2 teaspoons Canola oil
8 Dried red chilies --
Crushed
2 teaspoons Coriander seed -- crushed
1½ pounds Tomatoes -- chopped
½ teaspoon Salt
3 Chili peppers
2 tablespoons Ginger root -- chopped
¼ cup Coriander -- chopped
6 Boneless skinless chicken
Breast halves
1½ teaspoon Garam masala
¾ teaspoon Toasted fenugreek seeds --
Ground

Directions

In a mini food processor or blender, process the garlic and 1 tbsp water to a paste. Heat the oil in a non-stick saucepan over moderate heat. Add the garlic paste and stir for 20 seconds. Add the crushed chili and coriander seeds. Stir for 30 seconds. Add the tomatoes and salt to taste. Bring the mixture just to a boil. Add the green chilies and 1 tbsp each of the ginger and coriander. Reduce the heat and simmer tomato mixture for about 4 to 5 minutes. Add the chicken and bring just to a boil. Reduce the heat and simmer, covered, until the chicken is tender and no longer pink. Remove from the heat. Add the garam masala and fenugreek and stir. Garnish with remaining ginger and coriander. Can be prepared 1 to 2 days ahead but add the garam masala and fenugreek garnish just before serving. 231 calories and 4 grams fat.

Recipe By : Indian Light Cooking From: Meg Antczak Date: 07-30-95 (21:59) (159) Fido: Cooking

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