1. Grind chilli, onions, garlic and ginger until smooth, adding water if necessary. 2. Heat oil and add paste. 3. Stir fry until golden, about 15/20 minute. 4. Add garam masala, turmeric, coriander and salt, stirring and cooking for another 3 minutes 5. Add yoghurt - 1 tbls at a time - stirring well after each spoonful. 6. Cook until moisture has evaporated, and sauce is a rich brown colour. 7. Add chicken pieces and cook, turning frequently to coat with sauce. 8. When golden - add 600ml water, stir well then cover and simmer gently for 20 minutes. 9. Serve with rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
