Chicken In Light Sauce

Name: Chicken In Light Sauce
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

16 ingredients

13 steps

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

Directions

1

In a small bowl, combine tomato sauce, yogurt and 1 cup of water.
2

Mix well and set aside.
3

Put garlic and ginger into blender along with 2 tablespoons of water.
4

Blend into a smooth paste. Divide leg into thigh and drumstick.
5

Quarter breast.
6

Remove skin. Heat oil in a heavy-bottomed 10 to 12-inch casserole-type pot over medium-high heat.
7

Fry chicken to a golden brown.
8

Put cinnamon, bay leaves, cardamom, cloves and red pepper into the same oil used to fry chicken.
9

Stir once.
10

Now pour in the paste from the blender (keep face averted) and add turmeric.
11

Stir and fry about a minute. Now put in chicken, tomato sauce mixture, salt, pepper and lemon juice.
12

Bring to a boil.
13

Cover; lower heat and simmer gently, 20 to 25 minutes, turning chicken gently.