3-4 lbs of chicken pieces (boneless and skinless), cut into 1.5” pieces
1 large onion, finely chopped
4-5 garlic cloves, finely minced
1 inch piece of ginger, finely minced
juice of 1 lemon
1 can of good quality coconut milk
salt to taste
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish
For the MASALA: dry roast and grind to a fine powder
6-8 dried red chilies (to taste)
1 tbsp coriander seeds
½ tsp black peppercorns
1 tsp fenugreek seeds (methi)
2 tsp turmeric
In a large mixing bowl, add the chicken pieces along with the ground masala spices, salt, lemon juice and the coconut milk. Cover and let sit in the refrigerator for at least 1 hour.
In a large deep skillet on medium high heat,
add the oil and when hot, add the onions.
Fry until slightly golden and then add the ginger and garlic.
When browned, add the chicken pieces and the marinade as well.
Reduce the heat,
cover and let simmer for 15-20 minutes on low heat. Garnish with freshly chopped cilantro leaves and