• 3 tablespoons
• 3 tablespoons
• 1 cup
• 1 inch
• 4 cloves
• 1 cut-up
• 2 bay leaves
• 3 tablespoons
• 1
• 5
• 5
• 1 teaspoon
• 1 teaspoon
• 1 teaspoon
• 1/8 teaspoon
• 1 tablespoons

• tomato sauce
• plain yogurt
• water
• cube of ginger
• garlic
• skinned chicken
• bay leaves
• oil
• cinnamon stick
• cardamom pods
• whole cloves
• hot pepper flakes
• turmeric
• salt
• pepper
• lemon juice

1. Mix the tomato sauce, yogurt and water and set aside.
2. Blend the garlic, ginger and water until smooth. Brown the chicken pieces in the oil remove the chicken from skillet and lower heat.
3. Add the cinnamon stick, bay leaves, cardamom pods, cloves and hot pepper flakes. Stir for 30 seconds.
4. Add the garlic and ginger paste and the turmeric.
5. Stir for 1 minute. Add tomato mixture, salt, pepper and lemon juice. Stir.
6. Add chicken, cover and simmer for 30 minutes, turning chicken a few times. Serve with plain rice.

• 750 g
  
• 1 ½ tablespoons
  
• 3 teaspoons
  
• 4 tablespoons
  
• 2
  
• 5 cloves
  
• 1 tablespoon
  
• 1 teaspoon
  
• 1/2 teaspoon
  
• 1/2 teaspoon
  
• 2
  
• 1 1/2 teaspoons
  
• 2 tablespoons
  

• Chicken gizzards
  
• Ground coriander
  
• Ground cumin
  
• Oil or ghee
  
• Medium onions, finelychopped
  
• Garlic, finely chopped
  
• Finely chopped fresh ginger
  
• Chili powder
  
• Ground turmeric
  
• Ground fenugreek, optional
  
• Ripe tomatoes, chopped
  
• Salt
  
• Chopped fresh coriander leaves
  

1. Wash and clean the gizzards well, leave to drain in colander.
   
2. Put the ground coriander in a small dry pan and stir over low heat for a few minutes until roasted to a fairly dark brown and giving out a pleasant aroma.
   
3. Turn the coriander on to a plate.
   
4. Roast the cumin in the same way.
   
5. Heat the oil in a large heavy saucepan.
   
6. When hot, put in onions, garlic and ginger.
   
7. Fry, stirring, until onions are soft and start to turn golden brown.
   
8. Add the chili powder, turmeric, fenugreek and the previously roasted coriander and cumin.
   
9. Cook, stirring for 1 minute, then add the tomatoes and salt and stir well
   
10. Add the chicken gizzards and stir until they are well coated with spice mixture.
    
11. Add hot water to cover and simmer for 1 hour or until gizzards are tender.
    
12. Sprinkle with coriander leaves, stir and cook for 5 minutes longer.
    
13. Serve hot with rice.
    

• 5
  
• 1 teaspoon
  
• 1 teaspoon
  
• 1/4 cup
  
• 2 cups
  
• 1
  
• 2
  
• 2 teaspoons
  
• 1/4 teaspoon
  
• 8
  

• Unripe bananas
  
• Salt
  
• Ground turmeric
  
• Oil
  
• Coconut milk
  
• Small onion, finely sliced
  
• Fresh green chilies, sliced
  
• Pounded dried shrimps
  
• Fenugreek seeds
  
• Curry leaves
  

Small stick cinnamon