- 1 teaspoon ghee or cooking oil - Medium size non-stick pan
- 1 medium size onion - wooden spoon
- 1 pack of 500gr boneless skinless chicken thighs
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon turmeric
- ½ teaspoon lemon powder (optional)
- 2 cups water
- ½ cup tomato paste
- 2 tablespoon lemon juice
- Put the ghee in the pan and place pan over medium heat on the stove.
- Throw in the onions.
- Add the chicken thighs. Stir them in a little so it mixes with the onions.
- Add in all your spices: salt, pepper, turmeric and lime powder if you have any.
- Let it sit like that for 2 min.
- Add in the tomato paste. It will stick to the chicken at first and might be hard to mix in, so just do it slowly so that it doesn’t splash all over your stove and counter.
- Cover and leave on medium heat for 20 mins.
- Remove the lid and stir. Make sure there is still water in your mixture and nothing is sticking to the bottom of the pan. If the water is all gone add another cup of water and reduce your heat. If the water is mostly gone, add another ½ cup of water and reduce to medium low. (I'm using an electrical stove, so my heat may be different than yours.) There should always be a happy medium of water and paste. The mixture should be red and thick, not clear and separated.
- The longer the chicken cooks in this mixture, the more tender and juicier your chicken will be.
- Check again to make sure nothing is sticking to your pan and that you have your nice medium of water and paste.
- Reduce heat to low and let simmer for another 15 – 20 min or so. Your water should separate the oil. Meaning you will notice small pools of oil gather on the surface of your mixture. This is how you know your mixture is ready.
Chicken and James Bond meet for the first time.
James Bond: “My name is Bond; James Bond.”
The chicken: “My name is Ken; Chi-Ken” LOL!!!!! :)