-
1
Couple of things to remember: 1) This dish requires lot of ginger so don't be conservative here!
-
2
2) You must de-seed the chilies.
-
3
Leaving the seeds will make this dish too hot!
-
4
Cook the whole tomatoes till the boiling point.
-
5
Remove and drain the hot water and run them under cold water to cool them faster.
-
6
Once cooled, remove the skin and mash the tomatoes by hand to a pulp.
-
7
Heat the ghee (or oil) in a large pot.
-
8
This dish is best cooked in a cast iron pot but any other pot with lid will do.
-
9
Once the ghee/oil is heated, add the chicken pieces and turmeric in the pot and cook for about 15 minutes in high heat stirring frequently.
-
10
Once the water from the chicken is dried up and chicken pieces are almost half-cooked, add the tomato pulp and bring it to a boil.
-
11
Add most of the julienne ginger to the pot.
-
12
(Leave some ginger aside for garnishing later).
-
13
Add the de-seeded chilies and put the lid on the pot and lower the heat to simmer.
-
14
Cook in low heat for 40 minutes.
-
15
Remove the lid and check to see that chicken pieces are adequately cooked.
-
16
With the lid removed, turn-up the heat to high to dry-up the water from the tomatoes.
-
17
This process should take about 5-10 minutes depending on the amount of water.
-
18
Stir frequently to ensure that chicken pieces don't stick to the pot.
-
19
Make sure that most of the water is dried-up till there is a very thick gravy.
-
20
Turn-off the heat and garnish with chopped coriander leaves and the remaining ginger julienne.
-
21
Optionally you can add couple of whole green chilies to the garnish.
-
22
Your dish is ready!
-
23
This dish is best served from the pot itself.
-
24
Serve with warm roti/chapati or Naan.
-
25
Enjoy!
-
26
!
