2 lbs chicken (I prefer skinless, boneless legs or breasts) 1 ts...

Tue, 29 Apr 2008 19:29:22 GMT

2 lbs chicken (I prefer skinless, boneless legs or breasts) 1 tsp red chilli powder (use less if you want it less spicy) 1 tsp. cumin powder 1 tsp. mustard seeds or powder 1 tsp. sugar 1 tsp. garlic paste 1.5 tsp. ginger paste 2 tsp garam masala 0.5 cup vinegar Salt to taste 2 medium sized onions Chopped cilantro 1. Wash the chicken. Cut into pieces as desired. (I generally cut each skinless, boneless leg into 2 pieces 2. Set aside. 3. Of the 2 onions, keep 0.5 onion aside. 4. Chop the remaining 1.5 onions into cubes. Grind the chopped onion along with the spices, sugar and vinegar in a blender. 5. Pour the paste into a mixing bowl. Put the chicken pieces in it. Set aside for about 15 minutes. 6. Take the 0.5 onion. Slice it fine, lengthwise. 7. Pour a little (3 tbsp.) oil in a pot. When hot, fry the chicken pieces for about 3-4 minues on each side till slightly brown. 8. Add the sliced onion to it. Fry till golden. 9. Add the rest of the marinade paste. Stir for about a minute or two. 10. Swirl a little vinegar in the mixing bowl to remove all the marinade. Add it to the pot. 11. Add a little water if it is too thick. 12. Cook on medium heat for about 20 minutes till the chicken has cooked. (The sauce will be a very thick sauce.) 13. Add the cilantro or parsely. Serve.

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2 lbs chicken (I prefer skinless, boneless legs or breasts) 1 ts...