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LAHORI TOMATO YOGURT MASALA CHICKEN

Source of Recipe

Susan


Recipe Introduction

Serves 4-6

List of Ingredients

3 tbsp corn oil
1 small white onion, diced
3 cloves garlic, chopped
4 plum tomatoes, skins removed and chopped coarsely
1 tsp tomato paste
1 tsp salt
� tsp turmeric (haldi)
2 thai bird chillies, chopped coarsely
� tsp red chilli powder
4�lb chicken, skin removed, bone in and cut into separate pieces
� cup low fat yogurt, thinned with � water
2 cups water
� cup fresh coriander leaves and stems, chopped
2 lemons, cut into quarters, for garnish



Recipe


1. Heat the oil over a medium high heat in a large pot and add the onions and garlic. Cook for about 5 minutes until they are a golden nutty color.

2. Add the chopped tomatoes, the tomato paste, salt, turmeric, thai bird chilies and chili powder. Saut� for about 5-7 minutes.

3. Transfer the masala sauce to a blender and puree. Transfer back to the pot and add the chicken pieces.

4. Turn the temperature to high and add the yogurt mixture a tbsp at a time, stirring vigorously after each spoon to avoid curdling.

5. Add 2 cups of water and reduce the heat to low and let the chicken masala simmer for about 45 minutes or until oil floats on the surface.

6. Just before serving, sprinkle with the fresh coriander and garnish with the quartered lemon wedges.