Ingredients

2 fresh green chillies, tops removed
20g ginger, sliced along the lines on the skin into 2mm “coins”
10g fresh coriander (dhania)
10g garlic cloves, peeled
150g onions, peeled and quartered
40g oil
2 tsp ground cumin (jeera)
2tsp ground coriander (dhania)
½ tsp turmeric (haldi)
1 tsp salt
100g water
900g skinless boneless chicken, cut into 2 to 3 cm pieces
70g tomato puree
500g Greek-style yoghurt

Method

  • Add, chillies, ginger, fresh coriander and garlic. Mince 5 sec/speed 8.
  • Add onions and chop 3 sec/speed 5.
  • Scrape down the sides and lid of the TM bowl with the spatula. Add oil and cook 5 min/Varoma Temperature /speed 2/Measuring Cup OFF.
  • Add dry spices and salt. Cook 3 min/Varoma Temperature/speed 2/Measuring Cup ON.
  • Add the water. Cook 5 min/Varoma Temperature/speed 1.
  • Add chicken, tomato puree and yoghurt. Cook 20 min/100 deg C/Speed Spoon/Reverse Blade Direction. Taste and add more salt if necessary.

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Chicken-in-Yoghurt
Shelagh at a demo with Andrea Kuhn, wife of Wilhelm Kuhn (restaurateur of Tokara and Takumi restaurants)

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