Served as main course. Non-vegetarian. A Sindhi (North Indian) recipe.

Indian

8 medium sized, pieces of Chicken

1 cup mix of finely chopped, Coriander, Mint, Spinach and Dill Leaves

1 teaspoon each of Cumin, Corianderand, Red Chilli powders

4 Green Chillies

2 Tablespoons Yoghurt

1 teaspoon Tamarind paste

1 Tablespoon Ginger, finely chopped

4 Tomatoes, chopped

1/2 teaspoon Turmeric powder

4 medium Onions, grated

2 Tablespoons Clarified Butter(Ghee)/Butter/Oil

Salt to taste

Finely chopped, fresh Coriander Leaves to garnish

Heat the clarified butter(ghee)/butter/oil in a heavy bottomed pan till hot. Add all the ingredients and mix well. Cover with a tight fitting lid and cook on medium level for about 30 minutes or till the chicken is fully cooked and all the water is evaporated. Garnish with finely chopped fresh coriander leaves. Serve with Peas Pilau, white rice, or roti.

Preparation time: 10-12 minutes, Cooking time: 30-35 minutes, Serves: 4

Tips:

Tips:

If it is difficult to obtain dill leaves, it can be omitted. Although, dill leaves add a very distinct flavor to this dish.

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