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India   -   Chicken In Onion Sauce (Chitanni)   adapted from The Varied Kitchens of India by Copeland Marks

Description
Ingredients
  • 3 Tablespoons Olive Oil
  • 2 Large Onions -- thinly sliced
  • 1 Inch Ginger -- finely chopped
  • 3 Cloves Garlic -- finely chopped
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Ground Turmeric
  • 3 Pods Cardamom -- ground
  • 1 Medium Bay Leaf
  • 1 Small Jalapeno -- finely chopped
  • 1 Stick Cinnamon
  • 1 Teaspoon Cumin
  • 3 Pounds Chicken -- cubed
  • 1 Cup Water
  • 1 Tablespoon Tamarind Paste -- dissolved in
  • 1/2 Cup Water
  • 1/2 Teaspoon Sugar
Directions Heat oil in pan, add onions, ginger, garlic, salt, turmeric, cardamom, bay leaf, chili, cinnamon and cumin. Fry for 2 minutes. Cover pan, reduce to low and simmer for 10 minutes. Uncover and fry for 1 minute. Add chicken and stir well for 2 minutes. Add water and cook for 30 minutes. Add tamarind liquid and sugar and stir well. Cover and cook over low heat to create a thick onion sauce. Stir occasionally and serve with pilau or just plain rice.
Serves 6
Time to Make 0:00



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