Growing up in a traditional Indian home, chicken was served maybe a couple times a week. Although those meals would be a treat, chicken curry was mainly what my mom cooked.
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TABLE OF CONTENTS
●Igredients
●Instructions
●Serve
Ingredients
For the sauce:
●12 to 15 raw almonds
●2 to 3 green cardamom pods
●1/2 teaspoon freshly cracked peppercorn
●1-inch cinnamon stick
●2 to 3 whole cloves
●1 bay leaf
●1 tablespoon ground coriander
●1/2 teaspoon salt, or to taste
●1/4 cup plain yogurt
●1 1/2 teaspoon shredded coconut, optional
●Silvered almonds and chopped cilantro, for garnish
For the marinade:
●1 1/2 pounds boneless chicken thighs, cut into 2-inch pieces
●2 tablespoons plain yogurt
●1/2 teaspoon ground turmeric
●1 1/2 tablespoons ginger garlic paste
●1/2 teaspoon salt
●1 teaspoon cayenne pepper
For the onions:
●1 medium onion, thinly sliced, about 1 cup
●1/2 cup vegetable oil
Method
1.Make the almond paste:
Soak the almonds in 1/2 cup water for approximately 2 hours. Peel the skins off. In a blender (I use Nutribullet) grind the almonds into a smooth paste. Feel free to add 1-2 tablespoons of additional water to help with a smooth grinding.
2.Marinade the chicken:
In a medium-sized mixing bowl combine yogurt, turmeric, ginger garlic paste, salt, and cayenne pepper. Using a spoon or a whisk, mix it all together. Add chicken to the marinade. Coat the chicken well with marinade. Cover with a plate and set aside in the refrigerator for 1 hour.
3.Fry the onions:
Heat oil in a Dutch oven over medium-high heat. Line a plate or sheet pan with paper towels and set this near the stove. Check to see if the oil is hot enough by dropping a strand of onion into the pot. If it sizzles then the oil is ready. Add the rest of the onions to the pot.
Cook for 7-10 minutes on medium-high heat while moving them around until the onions turn golden brown. Use a slotted spoon to take the onions out of the oil and spread into the paper-towel-lined plate or sheet pan lined to soak up the excess oil.
Set aside for later. You will use these onions to make a paste. Leave about 1 tablespoon of oil in the pot and discard the rest.
4.Start cooking the chicken:
Add cardamom, peppercorn, cinnamon, cloves, and bay leaf to the pot with the oil and reduce the heat to medium. Gently stir. Add chicken, and cook, stirring occasionally, for 5-8 minutes, until the chicken turns opaque.
5.Make the onion paste:
In a blender or food processor, add the fried onions and a couple of tablespoons of water. Pulse until it becomes a coarse paste.
Add the fried onion paste, salt, and coriander to the pot with the chicken. Mix everything together. Cover and let it simmer for 5-8 minutes or until the chicken is cooked through.
6.Finish the dish:
Remove the lid, and add the yogurt, almond paste, and shredded coconut (if using). Stir well. Cook on medium-high heat (uncovered) for another 2-3 minutes, until the sauce turns creamy and oil starts to separate.
Garnish with almonds and cilantro. Serve with hot naan or lachcha paratha.