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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Recipe by Monica Bhide. Saveur April 2010. Ingredients:
1 1/2 cups plain yogurt, plus more for garnish |
1 1/2 teaspoons kashmiri chili powder |
1 teaspoon ground turmeric |
1 teaspoon kosher salt, plus more to taste |
12 green cardamom pods, crushed |
2 lbs skinless chicken thighs, and legs (bone-in) |
1/4 cup canola oil |
8 whole black peppercorns |
3 pods black cardamom pods |
1 stick cinnamon (2 inch) |
2 small yellow onions, minced |
2 garlic cloves, minced |
2 serrano chilies, stemmed, seeded, and minced |
1 ginger, peeled and minced, plus more julienned for garnish (1 inch piece) |
3 tablespoons roughly chopped cilantro, for garnish |
4 cups cooked rice, for serving |
Directions:
1. 1. Combine yogurt, chile powder, turmeric, salt, and 8 pods green cardamom in a large bowl; add chicken, mix, and cover bowl with plastic wrap. Refrigerate for at least 30 minutes or up to overnight.
2. 2. Heat oil in a 6-qt. pot over high heat. Add remaining green cardamom along with peppercorns, black cardamom, and cinnamon; cook until fragrant, 1–2 minutes. Add onions, garlic, chiles, and ginger; cook, stirring and adding a few tablespoons of water as needed, until onions are browned, 12–15 minutes. Add chicken and marinade; cook, flipping chicken occasionally, until most of liquid has evaporated, 20–30 minutes. Add 1⁄3 cup water; bring to a boil. Reduce heat to medium-low; cook, stirring, until sauce has thickened, 6–8 minutes. Season with salt and garnish with ginger, cilantro, and yogurt; serve with rice.
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