Ingredients
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2 -3 lbs chicken pieces
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1 cup yogurt
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1 cup tomatoes, chopped
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3 cardamom pods, slightly crushed or 1 teaspoon ground cardamom
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2 -4 whole cloves
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3 -4 whole green chilies
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1/2 teaspoon saffron
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1/4 teaspoon turmeric
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1 teaspoon cayenne pepper or 1 teaspoon paprika
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1 teaspoon fresh ginger, grated
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1 teaspoon garlic, grated
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1 teaspoon salt
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1 -4 tablespoon clarified butter (original is 1/4 cup) or 1 -4 tablespoon butter (original is 1/4 cup)
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1 -4 tablespoon canola oil (original is 1/4 cup) or 1 -4 tablespoon olive oil (original is 1/4 cup)
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1 sprig fresh cilantro, to garnish
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1 sprig of fresh mint, to garnish
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2 medium onions, finely sliced
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1 cinnamon sticks or 1/2 teaspoon ground cinnamon
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1/2 teaspoon cumin seeds or 1/4 teaspoon ground cumin
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3 whole black peppercorns
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prune, added the last 15 minutes of cooking
Instructions
- Wash the chicken and pat dry.
- Combine the yogurt, tomatoes, cinnamon, cardamom, cloves, peppercorns, cumin, chilies, saffron, turmeric, cayenne, ginger, garlic and salt.
- Pour mixture over the chicken, turning the pieces until they are well coated.
- While they marinate, in a large heavy skillet or stew pot, fry the onions gently in the butter and oil until light, golden brown. Let onions cool slightly and crush them with the back of a spoon.
- Add entire contents of the marinating bowl. Simmer until chicken is tender, adding small amounts of water as needed to keep the contents from sticking.
- Garnish with cilantro and mint and serve with rice or Indian bread.