Prep 20 mins
Cook 30 mins
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.
- 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
- Heat the ghee or vegetable oil in a deep, lidded skillet.
- Add the onions, peppercorns, cardamoms, and cinnamon and cook until the onions are golden.
- Add the ginger, garlic, chili powder, paprika, and salt (to taste) and cook for 2 min, stirring occasionally.
- Add the chicken pieces and fry until browned.
- Gradually add the yogurt, stirring constantly.
- Cover and cook gently for about 30 minutes.
This was a good basic recipe, but rather bland for our tastes. I did add some cayenne to try and spice it up, but it just seemed that there was something missing. If you have never had Indian food, this may be a good starting point.
Made this tonight and was very very good. Made it just how the recipe says and turned out great. See myself cooking this one many more time in the future!!!!
What a great dish. It was so very tasty and not hot at all, which pleased my mom. I just added some chili pepper flakes to mine. I used skinless boneless chicken filets and it was still very good, meat was juicey and tender. Will make again. Thanks for sharing. I used Lumberg Organic rice, cause that's what I had on hand.