Chicken marinated in yogurt and then cooked in a luscious sauce of onion, tomato and spices . Served with your favorite Indian bread or steamed rice.
Ingredients
- 700 grams chicken thighs, legs or breast if using breast, cut into 2 inch pieces
- 220 grams greek yogurt
- 3 tablespoons vegetable oil
- 5 cloves
- 1 bay leaf
- 1 cinnamon stick
- 1 star anise
- 1 black cardamom or green cardamom
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 large white onion finely chopped
- 6 cloves garlic minced
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 tablespoon garam masala
- 1 teaspoon cayenne powder
- 1 teaspoon kosher salt
- 1/2 teaspoon turmeric powder
- 1 (15.5 ounce) can crushed tomatoes
- Cilantro for garnish
- Dried red chillies for garnish
- Lime wedges for garnish
- Steamed rice to serve
- Naan to serve
Instructions
- Add chicken, yogurt to a large bowl and mix well. Set aside to marinate at room temperature for 30 minutes.
- In a heavy bottom pot, heat oil and add bay leaf, cinnamon stick, star anise, cloves, black peppercorns, mustard seeds, cumin seeds and temper for 2 minutes. Add onions and garlic and sauté until lightly golden brown, about 8-10 minutes.
- Add cumin, coriander, garam masala, cayenne, salt, turmeric and saute for about 3 mins, add crushed canned tomatoes, stir to mix well.
- Simmer on medium heat until the oil separates, and it is brown, about 15 minutes.
- Use a wooden spoon to scrape any brown bits off the bottom of the pot.
- Reduce heat to low and add marinated chicken. Mix everything to incorporate well. Cover and cook for 30-40 minutes on low heat.
- Uncover and cook on medium heat for 5 minutes until the gravy is thick and the chicken legs are cooked through.
- Garnish with cilantro, star anise, dried red chillies and serve with steamed rice.