Ingredients
-
1/2 kg boneless chicken (deskinned) or 4 chicken legs (deskinned)
-
1 tablespoon ginger (grated)
-
2 tablespoons oil
-
4 garlic cloves (crushed)
-
1 teaspoon coriander powder
-
1 teaspoon garam masala
-
2 cups plain yogurt, if possible stabilized
-
1/2 salt (to taste)
-
2 tablespoons almonds (ground)
-
1/4 garam masala (for topping)
-
1 tablespoon almonds, splits (for topping, roasted)
-
2 cloves
-
1/2 teaspoon red chili powder (to taste!)
-
3 green cardamoms, crushed
Instructions
- Place chicken in a bowl and coat well with ginger and garlic.
- Heat the oil in a pot and roast at medium heat the chicken for about 5-10 minutes.
- Add chili, garam masala and coriander.
- Cook for 2 more minutes turning once.
- Add yogurt, cardamom, cloves and salt.
- Cook 5 minutes.
- Turn once the chicken and cook covered 20 more minutes.
- Add almond ground and cook additional 5 minutes or until through. If the sauce is not thick enough you can add more almonds ground or some roasted flour if you have.
- Place chicken with sauce on serving dishes and top with garam masala and almonds.
- Serve with rice or naans and vegetables of course!
- Note: To the spices you can add turmeric, ginger powder, cumin, curry leaves, bay leaves or simply more of the proposed quantities.