3 pounds chicken pieces or 1 ½ boneless skinless chicken 2 tablespoons vegetable oil 4 cardamom pods (optional) 1 2-inch piece of cinnamon stick (optional) 1 medium onion, finely chopped 4 garlic cloves, chopped 2 teaspoons fresh ginger, chopped 1 medium tomato, finely chopped 1 teaspoon cumin powder 1/2 teaspoon turmeric 1 tablespoons coriander powder 1/2 teaspoon cayenne pepper (optional) 1/2 teaspoon fennel seeds, coarsely ground 1 teaspoon black pepper, coarsely ground 1/2 cup plain nonfat yogurt 1 teaspoon salt 1/2 cup water 2 tablespoons chopped cilantro 1 tablespoon fresh lemon juice Remove the skin and all visible fat from the chicken pieces. (I often have the butcher clean the chicken.) Cut 2-3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken. Set aside. Heat oil in a heavy skillet over medium high heat. Add the chicken pieces in a single layer and fry for 3-5 minutes, turning the pieces over once or twice until they are white. Transfer the chicken to a plate using a slotted spoon. Add cumin powder, cardamom pods, cinnamon stick, chopped onion, garlic and ginger to the oil. Fry for 7-8 minutes, stirring constantly, until the onions are golden brown. Stir in tomatoes, turmeric, coriander powder, cayenne pepper, ground fennel seeds and black pepper. Fry for 2-3 minutes. Whip yogurt with wire wisk and add 1 tablespoon at a time, stirring constantly. Fry for another 2-4 minutes. Add the chicken and sprinkle with salt. Stir to coat the spice mixture <b>...</b>
chicken
curry
indian
food
madhu
gadia
cooking
recipe
cuisine of india
healthy
low
fat
