Ingredients
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2 tablespoons butter
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3 garlic cloves, minced
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1/2 teaspoon ground ginger (or 1 inch grated gingerroot)
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6 whole cloves
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6 whole cardamom pods or 1/2 teaspoon ground cardamom
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1 teaspoon ground coriander
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1 teaspoon ground cumin
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1/2 teaspoon ground cayenne pepper
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1 teaspoon salt
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3 lbs skinless chicken thighs
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1 cup nonfat yogurt
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2 teaspoons turmeric
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1 cup coconut milk
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2 tablespoons raisins
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3 medium yellow onions, chopped
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2 cinnamon sticks or 1 teaspoon ground cinnamon
Instructions
- In a heavy pan, sauté butter, onions and garlic until soft and lightly brown.
- Add spices, and fry 2-3 minutes, stirring constantly.
- Add chicken, and brown on all sides.
- Mix yogurt turmeric, and coconut milk together and add to chicken. Cover with a tight fitting lid and simmer 35-45 minutes until chicken is tender. Remove cinnamon sticks and cardamom pods. Serve hot with rice.
- Optional: substitute 2 1/2 tsp curry powder for coriander, cumin and cayenne pepper.