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Prep Time: 240 Minutes Cook Time: 18 Minutes |
Ready In: 258 Minutes Servings: 8 |
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If you leave out the turmeric, the color will not be quite as vibrant. Ingredients:
1/2 cup plain yogurt, plus |
2 tablespoons plain yogurt |
2 ounces ground almonds |
1 1/2 teaspoons chili powder |
1/4 teaspoon crushed bay leaf (crush to a powder or process in a coffee grinder before measuring) |
1/4 teaspoon ground cloves (do not omit these they are essential to the rich aroma) |
1/4 teaspoon ground cinnamon |
1 teaspoon garam masala |
4 green cardamom pods |
2 teaspoons turmeric (optional) |
1 teaspoon grated gingerroot (about a 1-inch piece, peeled) |
1 teaspoon grated garlic (2 cloves) |
1 (14 ounce) can diced tomatoes |
1/2 tablespoon kosher salt |
2 1/4 lbs boneless skinless chicken breasts or 2 1/4 lbs boneless skinless chicken thighs, cut in 1 1/2-inch cubes |
4 tablespoons butter (1/2 stick) |
1 tablespoon vegetable oil |
2 medium onions, sliced |
2 tablespoons chopped fresh cilantro |
1/4 cup half-and-half |
fresh cilantro stem, to garnish |
Directions:
1. In a large zip top bag, combine the yogurt, ground almonds, spices, ginger, garlic, tomatoes and salt. Add the chicken, press out as much air as possible and seal the bag. Refrigerate 2-4 hours.
2. Melt the butter and oil in your wok or saute pan. Saute the onions over medium heat until soft and translucent, about 3 minutes. Add the chicken mixture, including all the marinade. Bring to a boil over medium-high heat, then reduce to a simmer for about 10 minutes, or until chicken is cooked through. Add half the cilantro.
3. Pour in the half-and-half and stir well. Bring to a boil, then immediately switch off heat. Serve garnished with the remaining chopped cilantro and sprigs.
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