finely chopped onions
crushed tomatoes, canned
|1 ½ TBSP.|
ARVINDA’S CHICKEN MASALA
sea salt, or to taste
skinless chicken, with the bone-in (mixed legs, breast and thighs)
water, add extra if necessary
Balkan style yogurt, whisked
ARVINDA’S GARAM MASALA, to garnish
Fresh cilantro, finely chopped, to garnish
In a heavy-based pan or pot, heat the oil on medium-high. Add the onions and cook until caramelized, approximately 10 minutes.
Stir in the tomatoes and cook for one minute. Add ARVINDA’S CHICKEN MASALA, the garlic and salt. Mix well and cook for a couple of minutes to make a thick paste.
Add the chicken and coat well with the masala. Cover with a lid and cook on low heat, until chicken loses its pinkness.
Add the water to make a sauce and stir. Simmer for 10 to 15 minutes.
Stir in the yogurt and cook for a couple more minutes.
Garnish with a sprinkling of ARVINDA’S GARAM MASALA and cilantro. Serve with basmati rice and chappatis.