Recipe by jas kaur
This chicken recipe is so good. It is nice and tangy--the flavor of yogurt and tomatoes is so well blended. A must-try recipe by chef Sanjeev Kapoor.
Top Review by Anonymous
I have never made a more tastier chicken gravy. The only change I made is, instead of using whole spices, i roasted them on the pan & ground them into a powder. Super awesome dish!
- 1⁄2 cup yogurt
- 1 teaspoon green chili paste
- 2 teaspoons garlic paste
- 4 cloves
- 2 medium sized onions (sliced)
- fresh mint leaves, a few sprigs
- 1 tablespoon coriander powder
- 1⁄2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1⁄2 teaspoon cardamom powder
- 1⁄2 teaspoon ground nutmeg
- 4 medium sized tomatoes (blanched, de-skinned & pureed)
- 1 teaspoon black pepper
- 2 teaspoons ginger paste
- 3 tablespoons oil
- 4 black cardamom pods
- 2 inches cinnamon sticks
- 2 bay leaves
- 800 g chicken (1 inch pieces on the bone)
Directions See How It's Made
- In a bowl whisk three-fourth cup of yogurt, green chili paste, black pepper powder, one teaspoon of ginger paste, one teaspoon of garlic paste and salt.
- Rub this marinade on the chicken pieces and keep them in the refrigerator for an hour.
- Heat oil in a pan, add black cardamoms, cloves, cinnamon and bay leaves. Stir-fry for a few seconds and add sliced onions. Sauté until golden brown. Add the remaining ginger and garlic pastes. Sauté for two minutes.
- Add the marinated chicken and sauté on high heat for two minutes stirring constantly. Lower the heat and put it to simmer for another two minutes.
- Add the coriander powder, turmeric powder and red chili powder. Cook further for three to four minutes.
- Whisk the remaining yogurt and add. Cook for two to three minutes.
- Add fresh tomato puree and cook until the raw flavours of tomato are gone. Simmer until the chicken is cooked.
- Sprinkle green cardamom and nutmeg powder. Stir and remove from heat.
- To serve, arrange in a bowl and garnish with mint sprigs. This chicken goes very well with tandoori roti.