| 1 |
Add 1 tablespoon oil, red wine, tamarind few pods of cardamom, and salt to the cut meat. Marinade covered at room temperature for 4 hours or overnight in refrigerator. Instead of red wine and tamarind/lime, you can use red wine vinegar. |
| 2 |
Heat 1 tablespoons oil in pan over medium heat. Add onion and sauté until golden brown. |
| 3 |
Reduce heat to medium low and add all the spices and garlic. Stir for a minute |
| 4 |
Add the chicken without the marinade. Reserve the marinade. |
| 5 |
Cook chicken until seared, should take 5-10 minutes. |
| 6 |
Add the marinade with ½ cups of water. |
| 7 |
Simmer in low heat until chicken is very tender for about 20 minutes. |
| 8 |
Serve hot with Basmati rice. |
