Ingredients
6-8 pieces of chicken, skin removed
8 oz. plain yogurt
1 onion, chopped finely
1 bunch of cilantro
3-4 garlic cloves, crushed
1' fresh grated ginger
1 tsp. turmeric
2 tsp coriander powder
1/4 tsp cumin
salt, balsamic to taste
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
The definitive Thai food encyclopedia — history, technique, 650 pages
1000+ recipes from every Indian state — the definitive reference
Wok-shaped Indian cooking dish — balti curries, kadai paneer
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blend cilantro and yogurt in blender and set aside. heat oil in heavy pan and brown onion. Add in garlic and ginger and cook for 1 min. Add in chicken and brown. Add spices and cook another 2 mins. Turn flame down to simmer and cook till done, uncovered. Keep eye on chicken as to not dry it out. If it does, add in a bit of chicken stock. Take off heat and let cool a bit before you add in yogurt mix. Add in salt and balsamic to taste.