Chicken in brown sauce
2 pounds of chicken
2 large onions
2 tbp of garlic
1 tbp of ginger
1 tbp of green chili’s
4 tbp of Oil
2 tablespoons chopped coriander leaves.
2 tablespoons Lemon juice.
Salt to taste.
1 tsp of red chili powder
1 tsp dry mango powder
1 tsp of turmeric
1 tsp on cumin seeds
1 tsp of coriander powder
1 teaspoon of garam masala powder.
1 inch piece of cinnamon stick.
1 bay leaf
4-5 curry leaves
1 green cardamom
· Cut up the chicken along with bones into smaller sections and take the skin off the meat.
· Marinate the chicken with salt, lemon juice, turmeric powder, coriander powder, day mango powder and set aside for an hour at least.
· Dice the onions into cubes finely and set aside.
· Dice tomatoes and set aside.
· Mince garlic and set aside.
· Dice ginger and set aside.
· Dice chili’s and set aside.
In a round bottom pan warm four teaspoons oil over medium flame.
Add cumin seeds, bay leaf, 1 green cardamom cut open, 4-5 curry leaves, 2-3 cloves
Add a tbp of green chili.
Give it a stir and add 2 finely diced onions.
Allow the onion to turn pink and add 3 diced tomatoes and stir until everything is well incorporated. Allow the onions and tomato waters to evaporate over the medium to low heat stirring occasionally. When the water has evaporated half way through add the garlic so it does not get burnt.
When all the water has evaporated and the oil starts to separate around the sides of the pan add the chicken and give it a good stir.
Add turmeric powder, coriander powder, red chili powder and salt to taste.
Stir well so everything is properly incorporated.
Once the chickens warms up lower the flame to a simmer and cover the pan with the lid and cook for 20 min stirring occasionally.
Pierce the chicken with a fork to check if it’s done.
Add a few table spoons of water if needed it the sauce is too thick.
Add garam masala and lemon juice and give it a good stir.
Garnish it with coriander leaves.
Serve hot with rice.