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- Gaylord India Restaurant, San Francisco, California
- 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):
- cumin seeds
- 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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