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1
Mix the ingredients together in a plastic bag, and rub the mixture into the chicken wings.
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2
Let sit at room temperature for 30 minutes.
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3
You can use chicken breast in place of the wings when you are short on time.
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4
Place ingredients marked in a blender with 300 ml water.
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5
Blend until thickened.
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6
Add the canned tomato juice first, and cut up the vegetables beforehand to speed this step up.
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7
It is easier if you use onions that has been baked in an oven (cover in foil, sprinkle with some oil, and bake for 35 minutes at 200C).
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8
Add 1 tablespoon cooking oil to a pot, and saute the chicken until golden brown.
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9
Take out the chicken momentarily, and wipe the pot with a paper towel.
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10
Add 1 tablespoon cooking oil, 1 tablespoon cumin seeds, and ginger (or red pepper) and saute until fragrant.
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11
Then add in the onions and thoroughly saute until they become golden brown.
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12
Add in 2 tablespoons of curry powder and saute so that it doesn't burn or stick to the sides of the pot.
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13
The red pepper burns easily, so take it out once before sauteing the onions.
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14
Return the chicken to the pot, add in the ingredients you mixed in the blender, bouillon, and bay leaf.
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15
Add the yogurt as well.
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16
Return the red pepper to the pot at this point (if you are using it).
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17
You can make this spicy by using red chili pepper powder or garam masala, when not using red peppers.
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18
Cook over a low heat for 30 minutes-1 hour; if the amount of water becomes too little, add more as you simmer.
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19
Add soy sauce, Japanese Worcester sauce, 1/2 tablespoon cumin powder (if you have it), and 1 tablespoon chili powder, and simmer for about 5 minutes.
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20
Season with salt and pepper to taste, add the butter, turn off the heat, and it is done!
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21
By using a blender on the ingredients marked with , you get a really smooth finish.
