This is a dish that I love, and I was excited to make it myself. It’s a combination of mild spices that I don’t use often. I followed this recipe over the long weekend. While flavorful, it wasn’t very spicy, so I would suggest to go heavy on the seasonings.
Ingredients for the Marinade:
1 lb Chicken, cut into cubes (I used whole thighs)
1 cup Yogurt
1 tbsp Cumin powder
1/2 tbsp Coriander powder
1/4 tsp Turmeric powder
3 cloves Garlic
1/2 inch Ginger, diced
1 tsp Salt
1/2 tsp Chilli powder
Ingredients for the Sauce:
1 medium sized Onion, diced
1/2 roasted Red Bell Pepper
1 tsp Cumin powder
1/2 tsp Coriander powder
1/8t inch Cinnamon
1 tbsp Fenugreek
1/4 cup coconut Cream
2 tbsp Tomato ketchup (I used pasta sauce)
1 tbsp Butter
1 tbsp Oil
1/2 tsp of Chilli powder, or to taste
Salt to taste
Now, since I’m a fly-by-the-seat-of-my-pants kinda girl, I mixed up the marinade and smeared it on the thawing chicken thighs and let them sit overnight in the fridge. The marinade didn’t penetrate as much of the meat because it was still on the bones, so if you want to cook your meat differently or in smaller pieces, it might be more flavorful overall.
I baked the thighs at 350 for 1hr and 45 minutes. The chicken was beautifully juicy and delicious when it came out of the oven.
Have you a bite of that crispy skin. Yum! Remove bones and cut meat into 1inch cubes.
Give bones to menfolk to nibble scraps from.
Lightly sautee onions with roasted red pepper and then puree.
In sautee pan, heat butter and oil and warm the spices in it. Add pureed mixture, ketchup, and cream to the buttery spices and mix. If you want a thinner sauce, add more coconut milk or water. Add chicken cubes to the sauce and adjust taste with salt or more chili powder. Serve with rice and stifled tears from the absence of naan at your table. Enjoy anyway 🙂