Ingredients
Chicken2 kilograms
Onion1 kilogram
Butter200 grams
Dried Coriander3 tablespoons- Ground Red Chili1 teaspoon
Ground Cinnamon1 teaspoon
Spice Mix1 tablespoon
Curry2 tablespoons
Crushed Garlic2 tablespoons
Turmeric1 teaspoon- Freshly Ground Black Pepper1 teaspoon
- Cloves20 pieces
Salt3 teaspoons
Fresh Ginger1 piece- Chicken Stock Cube2 pieces
Yogurt1.5 cups
Lemon Juice0.8 cups
Bay leaves5 leaves
Olive oil6 tablespoons
Steps
- 1
Slice the onion thinly, fry it in half a packet of butter with the addition of 3 tablespoons of olive oil to prevent the butter from burning, and fry on low heat until it wilts and turns golden.
10 minRequired Tools:
Frying Pan
Pot
Knife - 2
In another pot, add the remaining butter and oil. Once the butter and oil are hot, add the coriander seeds, the ginger stick chopped to the size of bulgur, and fry the mixture briefly, then add all the spices followed by the crushed garlic.
10 minRequired Tools:Pot - 3
Fry the chicken thighs for ten minutes in those spices on low heat to prevent sticking. After frying, place the fried onion over the chicken thighs and cover with the chicken stock dissolved in water until fully submerged.
10 minRequired Tools:Pot - 4
Add the yogurt, lemon, bay leaves, and turmeric, and leave on medium heat until the meat is fully cooked.
10 minRequired Tools:Pot
Nutrition Facts
Chickenper 100gOnionper 100gButterper 100gDried Corianderper 100gGround Cinnamonper 100gSpice Mixper 100gCurryper 100gCrushed Garlicper 100gTurmericper 100gSaltper 100gFresh Gingerper 100gYogurtper 100gLemon Juiceper 100gBay leavesper 100gOlive oilper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.