Dahi Murgh (An Indian Dish)(Chicken And Yogurt Curry) - cooking recipe

Ingredients

2 lb. chicken
1 medium onion, chopped
3 cloves garlic, peeled
1 tsp. finely chopped fresh ginger
1/2 c. fresh coriander or mint leaves
1 1/2 Tbsp. oil
1 tsp. turmeric
1 1/2 tsp. garam masala*
1 1/2 tsp. salt
1/2 tsp. chili powder (optional)
1/2 c. yogurt
2 ripe tomatoes, diced
extra chopped mint or coriander leaves to garnish

Preparation

Cut chicken into serving pieces, smaller pieces allow spices to penetrate better.
In an electric blender puree onion, garlic, ginger, fresh coriander or mint.
Heat oil in a heavy saucepan and fry the blended mixture, stirring for about 5 minutes.
Add turmeric, garam masala, salt and chili powder and fry for a further minute.
Stir in yogurt and tomatoes.
Fry until liquid dries up and the mixture is the consistency of thick puree.
Add chicken pieces, turning them in the spice mixture so they are coated on both sides, then turn the heat low, cover tightly and cook until chicken is tender.
If liquid from chicken has not evaporated by the time the flesh is cooked, uncover and raise heat to dry off excess liquid, stirring gently at the base of the pan to prevent burning.
Garnish with chopped herbs and serve with rice.