Chicken In Light Sauce - cooking recipe

Ingredients

3 Tbsp. tomato sauce
3 Tbsp. plain yogurt
4 cloves garlic, chopped
fresh ginger (1-inch cube), chopped
4 chicken legs
1 whole chicken breast
6 Tbsp. oil
1 cinnamon stick
2 bay leaves
5 whole cardamom pods
5 whole cloves
2 hot dried red peppers (optional)
1 tsp. ground turmeric
1 tsp. salt
1/8 tsp. pepper
1 Tbsp. lemon juice

Preparation

In a small bowl, combine tomato sauce, yogurt and 1 cup of water.
Mix well and set aside.
Put garlic and ginger into blender along with 2 tablespoons of water.
Blend into a smooth paste. Divide leg into thigh and drumstick.
Quarter breast.
Remove skin. Heat oil in a heavy-bottomed 10 to 12-inch casserole-type pot over medium-high heat.
Fry chicken to a golden brown.
Put cinnamon, bay leaves, cardamom, cloves and red pepper into the same oil used to fry chicken.
Stir once.
Now pour in the paste from the blender (keep face averted) and add turmeric.
Stir and fry about a minute. Now put in chicken, tomato sauce mixture, salt, pepper and lemon juice.
Bring to a boil.
Cover; lower heat and simmer gently, 20 to 25 minutes, turning chicken gently.