2 tablespoons grape seed oil

1 onion, finely chopped

2 tablespoons garlic, finely chopped

2 tablespoons ginger, finely chopped

1 green chili, finely chopped

1 tablespoon coriander seeds

1 teaspoon fenugreek seeds

1 tablespoon garam masala

1 teaspoon Spanish paprika

1 teaspoon turmeric

1 teaspoon salt

1 tablespoon tomato paste

2 cups tomatoes

1 pound chicken thighs, boneless

2 cups chopped potatoes

½ cup loosley packed cilantro leaves

2 cups water


1. Put oil in a large saucepan over medium-high heat. Add onion, garlic, ginger and chili and saute for 3 minutes, until onions are softened. Add the spices and toast for 10 seconds and then add the tomato paste. Stir well and then add chicken and turn it frequently as it cooks. Add the tomatoes, potatoes, cilantro and water and mix well. Bring to a boil and then reduce the heat to a simmer. Cover with a lid and let cook for about 20 to 25 minutes, until chicken is cooked through. Serve with rice.

See more: Chicken, Dinner, Fall, Indian, Main

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