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Ingredients
1 3- to 4-pound chicken cut up
2 tablespoons ghee or clarified butter
2 medium onions, chopped
2 cloves garlic, chopped
2 teaspoons garam masala (see above)
Water or stock to cover
Coarse salt and freshly ground pepper
Nutritional analysis per serving (4 servings)
7 grams carbs; 314 milligrams cholesterol; 940 calories; 27 grams monosaturated fat; 13 grams polyunsaturated fat; 21 grams saturated fat; 66 grams fat; 2 grams fiber; 1174 milligrams sodium; 75 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dry the chicken pieces with paper towels. Heat the ghee or clarified butter in a heavy-bottomed casserole and fry the chicken until golden. Remove and set aside.
- Step 2
Soften the onions and the garlic in the ghee or butter. Add the masala and cook, stirring, for two minutes, taking care to prevent burning.
- Step 3
Add the stock or water, season with salt and pepper, and return the chicken to the casserole. Simmer gently until chicken is done, about 30 to 45 minutes.
Private Notes
Comments
This dish is easy and delicious. I topped it with cilantro for some added flavor.
Garam Masala 4 ounces peeled cardamom seeds 2 tablespoons ground cinnamon 2 ounces ground cloves 4 tablespoons ground mace 4 tablespoons coriander seed 2 ounces whole peppercorns 3 tablespoons black cumin seed. 1. Preheat oven to 200 degrees. Roast the cardamom seeds for half an hour without browning. 2. Remove the pods and combine the seeds in a blender or spice grinder with the remaining ingredients. Grind all the spices very fine. Simple Chicken Curry 1 3- to 4-pound chicken cut up 2 tables
Where is the garam masala recipe?
This dish is easy and delicious. I topped it with cilantro for some added flavor.