Prep 30 mins
Cook 24 hrs
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.
- 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)
- 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.
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!
Well, this was an interesting experience! I don't think I have ever cooked a dish with so many spices in it, and I have made Thai curry paste from scratch. The flavor, also, perhaps because of the black cardamom, which is a first for me, is quite different from the curry I am accustomed to eating. Still, I think it's nice, and am looking forward to trying it again, and adding a few personal touches. There is one problem with this recipe, and that is that the ingredients are not listed in the order in which they are used, making it confusing at times. It would be nice if they could be re-ordered. Overall, though, this deserves the 5 stars. Thank you for sharing this recipe with us.