This is a favorite among the Ismaili Muslims of Kenya, and with good reason. It has an exquisite flavor and may well be one of the best chicken dishes I have ever eaten. Serve it with Indian breads, with whole-wheat pita bread, or with any rice dish.
You may use a whole chicken, cut into serving pieces, or else use just four chicken legs, as I do. All the chicken pieces must be skinned.
2. Without bothering to clean out the blender, put into it the tomato, cilantro, chilies, tomato paste, the remaining 3/4 teaspoon of salt, and 2 tablespoons of water. Blend until smooth.
3. Pour the oil into a large, nonstick, lidded pan and set over high heat. When very hot, put in the chicken pieces, together with the marinade. Fry, stirring, until the chicken pieces are light brown on all sides, about 10 minutes.
4. Add the tomato mixture from the blender. Continue to cook, stirring, until the sauce is thick and clings to the chicken and the oil separates from it, another 10 minutes.
5. Add the yogurt. Stir and cook until the yogurt disappears and leaves a thick sauce edged with oil, 4 to 5 minutes.
6. Cover, reduce the heat as low as possible, and cook for 5 to 10 minutes, or until the chicken is tender. If you think that he pan is drying out too much, stir in a tablespoon or two of water.
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