Ingredients
| 1.5kg whole chicken | |
| 1 onion, roughly chopped | |
| 3 garlic cloves, peeled | |
| 1 teaspoon finely chopped fresh ginger | |
| 10g fresh coriander or mint leaves, plus extra to garnish | |
| 1½ tablespoons ghee or oil | |
| 1 teaspoon ground turmeric | |
| 1½ teaspoons garam masala | |
| 1½ teaspoons salt | |
| ½ teaspoon chilli powder (optional) | |
| 125g plain yoghurt | |
| 2 ripe tomatoes, diced |
View the recipe collection here
Instructions
| 1. | Joint the chicken and cut into serving pieces. |
| 2. | Put the onion, garlic, ginger, coriander and 60ml water into a food processor and process to make a smooth purée. |
| 3. | Heat the ghee in a heavy-based saucepan over medium heat and cook the onion mixture for about 5 minutes, stirring constantly. |
| 4. | Add the turmeric, garam masala, salt and chilli powder, if using, and cook for a further 1 minute. |
| 5. | Stir in the yoghurt and tomato, and cook until the liquid has been absorbed and the mixture is the consistency of a thick purée. |
| 6. | Add the chicken to the pan, turning to coat in the spice mixture, then reduce the heat to low, cover, and cook until the chicken is tender. |
| 7. | If the liquid from the chicken has not evaporated by the time the flesh is cooked, uncover and increase the heat to dry it out, stirring gently at the base of the pan to prevent burning. |
| 8. | Garnish with the extra coriander and serve with rice or chapatis. |
This is an edited extract
from The Complete Asian
Cookbook by Charmaine
Solomon, with Deborah
Solomon & Nina Harris
(Hardie Grant Books, RRP
$70). Available in stores
nationally. Illustrations by
Amy Wright. Photography
by Alan Benson.