24/04/2020
Masala and yoghurt chicken
(The yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor).
Ingredients
6 garlic cloves, finely grated
4 teaspoons finely grated peeled ginger
2 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 cup plain yogurt
1 tablespoon salt
1 kg skinless, boneless chicken breast or thigh cut in small pieces
3 TBSP butter or oil
1 large onion, thinly sliced
3 TBSP tomato paste
5 cardamom pods, crushed or grinded
2 tsp crushed chillies
1 tsp chilli powder
1 can chopped tomatoes
Mix garlic, ginger, and ONLY half of the listed spices, turmeric, garam masala, coriander, chilli powder, crushed chillies,cumin, in a small bowl. Add yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Keep other half of spices aside.
Cover and chill for at least 2 hours.
Heat butter or oil in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes.
Add remaining half of spice mixture and cook, stirring often, about 4 minutes.
Add can tomatoes with juices. Bring to a boil, reduce heat, and simmer, stirring until thickens, about 10 minutes.
Cut chicken into bite-size pieces, add to yoghurt and 1/2 of the spice mixture prepared previously bake in oven for 15 minutes. Add to semi baked chicken to sauce, and simmer, stirring occasionally, until chicken is cooked through a further 8-10 minutes.
