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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is one of my favorite ways to prepare chicken. It comes from Complete Indian Cooking , a cookbook I received as a gift for my wedding. The addition of plain yogurt toward the end of the cooking time gives this a deliciously mild and creamy flavor, which makes a wonderful contrast to all the spices. This is best eaten with some good basmati rice, but plain jasmine rice works too. Ingredients:
4 tablespoons ghee or 4 tablespoons vegetable oil |
3 large onions, finely sliced |
10 peppercorns |
10 cardamoms |
2 inches cinnamon sticks |
2 inches fresh gingerroot, chopped |
2 cloves garlic, finely chopped |
1 teaspoon chili powder |
2 teaspoons paprika |
3 lbs skinless chicken pieces (i like boneless, skinless thighs) |
1 cup plain yogurt |
salt |
Directions:
1. Heat the ghee or vegetable oil in a deep, lidded skillet.
2. Add the onions, peppercorns, cardamoms, and cinnamon and cook until the onions are golden.
3. Add the ginger, garlic, chili powder, paprika, and salt (to taste) and cook for 2 min, stirring occasionally.
4. Add the chicken pieces and fry until browned.
5. Gradually add the yogurt, stirring constantly.
6. Cover and cook gently for about 30 minutes.
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