Ingredients
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1/8 teaspoon red pepper flakes, crushed
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1/2 teaspoon turmeric
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1/2 teaspoon ginger, ground
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1 pinch clove, ground
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1 teaspoon salt
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1/2 teaspoon black pepper, freshly ground
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2 whole boneless skinless chicken breasts, cut into 2-inch pieces
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2 tablespoons butter (or ghee)
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2 tablespoons fresh ginger, minced
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2 cloves garlic, minced
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1 bay leaf
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3 cardamom pods
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2 cups whole canned tomatoes, peeled and seeded with juices
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1 1/2 cups homemade chicken stock or 1 1/2 cups low-sodium chicken stock
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1/4 cup plain yogurt
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3/4 cup golden raisin, roughly chopped
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1/2 cup fresh cilantro, chopped
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to taste pappadams, for serving
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to taste basmati rice, Cooked, for serving
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to taste cashews, Chopped, for garnish
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to taste mango chutney, for garnish
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3 medium onions, halved and thinly sliced
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2 whole cinnamon sticks, about 3-inches long
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2 teaspoons cumin seeds
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2 1/2 teaspoons coriander seeds
Instructions
- In a dry skillet over medium heat, toast coriander and cumin seeds until fragrant, 1 to 2 minutes.
- Transfer to spice grinder, add crushed red-pepper flakes, and grind to a powder.
- Place in a small bowl, and add turmeric, ginger, cloves, salt, and black pepper.
- Add chicken, and toss to coat. Heat peanut oil in a large pot over medium-high heat. Add chicken, cooking until browned, 3 to 5 minutes.
- Remove chicken.
- Set aside. Reduce heat, and add ginger, garlic, and onions.
- Cook until softened and deep-brown in color, 8 to 10 minutes.
- Add cinnamon sticks, bay leaf, and cardamom pods; cook for 10 minutes.
- Add tomatoes, chicken stock, and cooked chicken.
- Raise heat to medium high, and cook until liquid is reduced, about 15 minutes.
- Meanwhile, toast pappadams.
- Reduce heat to low, and stir in yogurt and raisins.
- Cook until warmed throughout; add cilantro.
- Serve with basmati rice, and garnish with cashews.