Cookbook:Curry Chicken II

| Curry | Indian cuisine The original contributor of this recipe left the following comment: "My colleague Venayagaratnam ("Sri" from Sri Lanka) gave me this recipe, and I enjoyed it the first time I made it."

Ingredients

 * 2 tablespoon olive oil or other vegetable oil
 * 1 large onion, chopped
 * 8 pieces chicken thighs, cut up
 * 1 teaspoon salt
 * 1 clove garlic, crushed (see notes)
 * 1 small piece fresh ginger, crushed
 * 2–3 tablespoons butter chicken masala powder
 * 1½ cups water

Procedure

 * 1) In a cooking vessel over medium-high heat, add oil and chopped onion, and sauté until light brown.
 * 2) Add chicken and salt, and leave for 3–5 minutes, stirring in between.
 * 3) Add crushed ginger and garlic, and stir for 2 minutes. Stir in masala powder, and cook for 2 minutes.
 * 4) Add water, and let it boil for 5 minutes.
 * 5) Reduce heat to low, and let it cook for 15 minutes, or until the liquid has reduced.

Notes, tips, and variations

 * You may substitute 1 teaspoon garlic powder for crushed garlic
 * "Parampara" butter chicken mix is the recipe's original spice mix found in an Indian food store in North Carolina's Triangle area.