Maharani Chicken Curry Recipe

• 2 1/2 lbs. fryer, cut up
• 1/4 c. butter
• 1 1/2 c. minced onion
• 1/2 clove garlic, minced
• 1 1/2 teaspoon grnd ginger
• 1 c. diced, fresh tomato (1 lg.)
• 1 teaspoon salt
• 1 (2 inch) cinnamon stick
• Seeds from 1 sm. cardamom pod
• Dash of turmeric
• Dash of grnd cumin
• Dash of paprika
• Dash of pepper
• 1/3 c. plain yogurt

1. Wash chicken.
2. Dry with paper towels.
3. Remove skin and throw away.
4. In warm butter in large skillet with tight fitting cover, saute/fry chicken 10 to 15 min till brown.
5. Remove; add in onions and saute/fry with garlic and ginger to golden.
6. Add in tomatoes, salt, cinnamon, cardamom, turmeric, cumin, paprika, and pepper.
7. Cook over low heat 3 min.
8. Add in yogurt; stir till well blended.
9. Add in chicken pcs.
10. Simmer 30 to 40 min.

fryer, butter, onion, clove garlic, grnd ginger, tomato, salt, cinnamon stick, cardamom pod, turmeric, cumin, paprika, pepper, plain yogurt

Taken from cookeatshare.com/recipes/maharani-chicken-curry-39748 (may not work)