We have one Indian shop in our town in comparison to the 10 Chinese restaurants and 82 hairdressers (seriously how does a town of 1000 need 82 hair dressers, small town mysteries). Now that I think about it, I honestly couldn’t tell you if they are still open. Indian definitely isn’t at the the top of Mr 7s list and unless husband has control of the amount of spices that go in, it doesn’t rank very high on his dining out/take away choices either. Which leaves me alone and mostly craving anything and everything with all the heat. While this dish doesn’t have much heat when made as written its easy enough to add more chilli or garam masala to your liking.
Into a large bowl, grate half the ginger, and zest the lemon. Then add the garlic, cilantro, 1 tablespoon of vegetable oil, half the lemon's juice, a tablespoon of yogurt, salt, and pepper. Stir, add chicken to bowl, and set aside to marinate.
Using multi blade add 1 tablespoon of the oil and heat at 140 °C for 1 minute
Add ginger and Pulse for 5 seconds and scrape down and repeat until minced.
Add onion and chop speed 8 for 30 seconds. Caramelize onions at 120 °C for 15-20 minutes. (this will vary slightly dependent on onion but you want it falling apart and caramelized)
Using stir assist. Add the spices and quick stir for 30 seconds. Cook at 120 °C for 2 minutes on speed 1 Add a pinch of salt a set aside.
Add the remaining tablespoon of oil and heat at 140°C for 1 minute. Add chicken pieces and brown at 140°C for 7 minutes on speed Int
Return the onion mixture to the cook processor bowl and add the yoghurt, flour and tomato paste. Simmer at 120°C for 3 minutes at speed 1.
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