Number Of Ingredients 11
Steps:
- Heat oil in a deep skillet or stainless steel Dutch oven over medium-high heat. Add onions and sauté until golden, about 5-6 minutes.
- Once hot, add RawSpiceBar's Indo-Persian Masala, chopped garlic and ginger, salt to taste and sauté until fragrant, about 1-2 minutes.
- Add in pierced chicken thighs to pan and sauté with the spice and onion mixture till sealed brown on all sides, about 5-6 minutes
- Add in the plum tomatoes, breaking them down with your hands as you add them to the pan. Finally, add the soaked apricots and ¾ of a cup of their soaking water.
- Mix well, cover and simmer on medium-low heat for 20 minutes or until the chicken is cooked through. Stir every few minutes to ensure the spices do not stick and burn.
- Blend in the chopped cilantro. Bread, steamed rice or Indian flat breads all make excellent accompaniments.
- Serve Jardaloo Ma Murghi (Indo-Persian Chicken Curry) and enjoy! Take a photo, share your feedback, and share your delicious cooking and be sure to tag @rawspicebar & #rawspicebar!
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