Spiced Chicken with Tomato and Cream
January 14, 20141 min read196 words
Published: January 14, 2014  |  1 min read196 words
Heat ghee in a large Dutch oven over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8–10 minutes. Transfer to a plate.Add onion, garlic, and ginger to pot and cook, stirring occasionally, until...
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