Recipe Station

Here's everything you need for this savory Indian dish. This recipe makes between 3 and 4 servings. or the ultimate Indian taste, serve this chicken with Basmati rice and some flat bread.

Let's Get Started… 

Ingredients To Gather:

• 1 lb of boneless skinless chicken thighs, cut into 1 inch chunks
  2 heaping TBS plain yogurt (I use non-fat greek yogurt)
  Juice from ½ lemon
  ½ tsp turmeric powder
  ¼ tsp cayenne pepper (or less if you want a milder dish)
  ¼ tsp black pepper
  ¼ tsp garam masala (an Indian spice blend available at most supermarkets and online)
  a pinch of salt
  1 TBS vegetable oil
  1 TBS butter
  3 cardamom pods, smashed lightly (optional-not necessary if you have garam masala but I add it)
  2 cloves (optional-not necessary if you have garam masala but I add it)
  1 inch stick of cinnamon
  1 large onion (preferably sweet), finely diced
  1 tsp salt (or to taste)
  1 TBS grated ginger
  1 TBS crushed garlic
  1 TBS ground cumin
  ½ TBS ground coriander
  ¼ tsp cayenne pepper (or more if you want it spicy)
  4 plum tomatoes, pureed (or you can use a 14.5 oz can diced tomatoes)
  2 TBS tomato paste
  1 cup of water
  1 TBS brown sugar
  ½ tsp garam masala
  2-4 TBS heavy cream

The Step By Step Directions To Follow:

1. Combine ingredients for marinade in a large glass bowl, add chicken and allow to marinate while you get on with the sauce.
2. In a large pot, heat oil and butter over medium heat and add the cardamom, cloves and cinnamon. Cook for 20-30 seconds or until lightly fragrant (do not burn!).
3. Add the onion and salt. Cook over medium heat and stir frequently. Cook until the onions are a light to medium brown color.
4. Add the ginger and garlic and cook for 1 minute over medium heat, or until lightly fragrant.

Next, add coriander, cumin, cayenne, tomatoes and tomato paste to the mixture and cook until the fat begins to leave the spice mixture. You should have a thick mixture left behind. Now, add the chicken to this and cook until the outside of the chicken loses its opaque appearance. Add the garam masala and the brown sugar, along with enough water so that the chicken is covered. Cook covered for between 20 and 25 minutes or until the chicken is tender, on medium-low heat. Reduce the heat to low and add the cream, and check the seasoning to ensure it's not flat. If it is, just ass more of any of the seasonings until you get the flavor you want.

Finished!

This recipe is a lot easier than you might think! When you're done, you can take out the cardamom, cinnamon stick and cloves, or leave them in. We also recommend adding a garnish such as chopped cilantro.

Enjoy!

Article Source: Jaali Bean