Turmeric Chicken (Haldi Chicken)

Serves 6-8

This dish is a favorite at weddings and special occasions.

• 3 pounds boneless skinless chicken thighs
• 1-1/4 teaspoons turmeric
• 1 teaspoon salt or to taste
• 2 tablespoons lime or lemon juice
  
  
• 3 tablespoons oil
• 8 dried Indian red chilies
• 3 sprigs fresh curry leaves, stripped
• 3/4 pound shallots, finely chopped
• 1-1/2 cups chopped tomatoes
• 3-4 tablespoons cilantro, coarsely chopped

1. Rinse chicken and pat dry.
2. Mix together turmeric, salt and lime juice and rub into chicken. Marinate 40 minutes at room temperature or up to 24 hours in refrigerator.
3. In a saucepan, heat oil over medium high heat. Toss in red chilies and curry leaves. Sauté until fragrant, about 1 minute. Stir in shallots and cook until golden, about 6 -8 minutes.
4. Reduce heat to medium and add tomatoes. Sauté until soft, about 5 - 7 minutes.
5. Add chicken and mix well. Cook until masala thickens and chicken is browned, about 10 - 12 minutes. If chicken is sticking to pan, de-glaze with 1 tablespoon water periodically, while browning.
6. Add 1cup water, bring to a boil and reduce heat to medium-low. Cover and simmer until chicken is cooked and there is a thick masala coating the chicken, about 6-8 minutes.
7. Garnish with cilantro and serve hot with any Indian bread.

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