Yogurt Chicken Curry
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Onions||2 Medium, peeled and chopped|
|Chicken drumsticks and thighs||5 1⁄2 Pound|
|Cumin seeds||2 Teaspoon|
|Plain yogurt||1 1⁄2 Cup (24 tbs)|
|Cayenne pepper||1 1⁄2 Teaspoon|
|Tomato||1 Large, quartered|
Heat the oil in a large heavy-based frying pan or saucepan over medium heat.
When hot, add the onions and bay leaf, and cook, stirring frequently, until the onions brown.
Add the chicken and cumin seeds and stir continually until the meat is seared on all sides.
Blend the yoghurt and 1/2 cup water together and add them to the pan with the cayenne pepper and salt.
Add the quartered tomato, cover, and cook over a medium flame, stirring occasionally, for 1 hour.
Serve with Basmati Pilaf and Pistachio Raita.