Source:

Gaylord India Restaurant, San Francisco, California

Serves/Makes:4

Ingredients

• 2 lbs (.9 kg) chicken, cut into small pieces
• 1/4 lb (.1 kg) onion, finely shredded
• 1/2 cup (125 ml) vegetable oil
• 1/4 lb (.1 kg) tomatoes
• 2 oz (56 grm) garlic, chopped
• 2 oz (56 grm) ginger, chopped
• 1/2 tsp (2 ml) chili powder
• 1/2 tsp (2 ml) paprika
• 1/2 tsp (2 ml) turmeric
• salt, to taste
• 1/2 tsp (2 ml) allspice
• 8 oz (224 grm). yogurt
• 1 oz (28 grm). green coriander, for garnish
• Allspice (In equal proportions, ground to a fine powder):
• peppercorns
• cloves
• cinnamon
• cardamom
• nutmeg
• cumin seeds
• .

Preparation

• Fry onions in oil until golden brown.
• Add tomatoes, garlic, ginger, chili powder, paprika, turmeric, and salt.
• Add yogurt and cook 7-10 minutes on medium fire until done (the oil separates from the mixture).
• Add chicken pieces and cook until the chicken is tender.
• Serve hot, sprinkled with allspice and garnished with chopped coriander.

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