Description
A delightful and creamy dish with tender chicken marinated in aromatic spices and simmered in a savory sauce, perfect for family dinners or special occasions.
Ingredients
Scale
- 2 pounds chicken thighs (or breasts; I used bone-in)
- 2 teaspoons Kashmiri chili powder
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic (about 3 cloves)
- 1 tablespoon minced ginger
- 1/2 cup oil
- 2 large onions
- 3 tablespoons chopped garlic (about 9 cloves)
- 1 tablespoon chopped ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons Kashmiri chili powder
- 2 teaspoons salt
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 (6-ounce) can tomato paste
- 1 (28-ounce) can tomatoes (diced, whole, or crushed)
- 1/4 cup chopped cilantro
- 1/4 cup oil
- 1/4 cup ground raw almonds
- 1/4 cup sugar
- 1/4 cup yogurt
- 1/4 cup butter
- 1 teaspoon kasoori methi (crushed)
Instructions
- In a large bowl, combine the chicken and marinade ingredients. Mix well and refrigerate for at least one hour and up to two days.
- Heat a large pot over medium-high heat. Add the onions, garlic, and ginger, cooking for 10-15 minutes until golden, stirring often.
- Reduce heat to medium. Add cumin, coriander, Kashmiri chili powder, salt, garam masala, and turmeric; cook for 30 seconds.
- Add tomato paste, canned tomatoes, and cilantro. Bring to a boil, then simmer for 30 minutes, until oil separates from the gravy.
- Blend the gravy until smooth using a blender or hand blender.
- Heat a large pan over medium heat, add 1 tablespoon of oil, and grill the chicken skin-side down until golden brown; repeat with remaining chicken.
- Combine all grilled chicken pieces with the gravy, bringing it to a boil, then reduce to a simmer and cook for 15-45 minutes until chicken is cooked through.
- In a small pan, heat oil and toast the ground almonds and sugar for 2-3 minutes. Pour this mixture into the gravy.
- In a bowl, mix yogurt with 1/2 cup of gravy and stir back into the remaining gravy.
- Add butter and kasoori methi, allowing the butter to melt before serving.
Notes
Marinating the chicken longer enhances the flavors. For extra creaminess, stir in more yogurt or cream before serving. Adjust the spice levels according to preference.
- Prep Time: 120 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 12g
- Sodium: 700mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg