Hi, I choose to call this recipe exclusively luscious because it's just feels so luxe in your mouth. With a few altered ingredients it really does not change much of anything except the after meal heaviness. You will have to get a few ingredients from your local Indian (India)store that can be bought and extras can be stored away in your fridge.So let's begin with the list of spices, don't be intimidated by the thought, trust me once you make it you will master it.
- 1tbs Dry fenugreek
- Cardamom 3-4 cloves
- 1 medium stick cinnamon
- 3 cloves
- 2 dry bay leaves
- 1tsp turmeric
- Dry coriander or Dhanya powder 1 tsp
- 1tsp red Kashmiri chili powder
- 1-2 cups whole milk
- 2tbs any vegetable oil
- 1/2 stick butter or 2oz butter
- 2 boneless chicken thighs cut into cubes
- 1tbs lime juice
- 4 tomatoes
- 2 medium sliced onions
- Kosher salt
- Pomegranate red wine vinegar 1 tbs
- 1 tbs brown sugar
- Ginger Garlic paste 1 tbs
Garam Masala powder: Dry roast all your spices like cloves,cinnamon, bay leaves,cardamom to the point it renders an aromatic whiff. Get them off the heat and dry cool them. Grind them in your coffee grinder or a mortar till they attain pretty fine texture.
Marinate your cubed chicken for about 30 Min's by adding all the above spices like fenugreek,ginger garlic paste, salt,vinegar,turmeric,chili powder,
dhanya powder and garam Masala with lime juice and a tsp of oil.
Now take a cooking pot preferably a good heavy duty stock pot. Heat oil and add the sliced onions to it and cook till golden brown at this point add the 4 chopped tomatoes and let them get all soft and mush. Pour them in your mixer once cooled and make a thick paste without adding any extra water. Keep it aside in a bowl. It's time to add butter to your pot and let it melt. Now in goes the marinated chicken and let all the water evaporate for a good 15-20 Mins.When you observe 90% of the liquid has evaporated, add the tomato onion paste and let it cook for another 20 mins.with a lid on the pot. When you see the oil has separated from the gravy now add 1cup of heavy cream or full fat milk. Allow the sauce to really render it's lovely texture for about 15-20 mins with lid on, let it cook on low flame till the sauce thickens.
Now you can treat yourself with this curry complimented with a bread called Indian Naan, or Steamed Jeera Rice, or even a couple of Croissants. Voila!!
Now take a cooking pot preferably a good heavy duty stock pot. Heat oil and add the sliced onions to it and cook till golden brown at this point add the 4 chopped tomatoes and let them get all soft and mush. Pour them in your mixer once cooled and make a thick paste without adding any extra water. Keep it aside in a bowl. It's time to add butter to your pot and let it melt. Now in goes the marinated chicken and let all the water evaporate for a good 15-20 Mins.When you observe 90% of the liquid has evaporated, add the tomato onion paste and let it cook for another 20 mins.with a lid on the pot. When you see the oil has separated from the gravy now add 1cup of heavy cream or full fat milk. Allow the sauce to really render it's lovely texture for about 15-20 mins with lid on, let it cook on low flame till the sauce thickens.
Now you can treat yourself with this curry complimented with a bread called Indian Naan, or Steamed Jeera Rice, or even a couple of Croissants. Voila!!
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