Chicken prep for night before:
- Cut 2.2 lbs of chicken in large chunks (bone-in dark is best, i.e. thighs cut in half)
- Mix your marinade
1 tsp chili powder
salt
1 cup greek yogurt
Juice of 1 lime
½ tsp turmeric
Roast then grind:
-6 cloves
-10 peppercorns
-1” cinnamon stick
-4 cardamom pods
-1 heaping tsp whole coriander seeds
-2 tsp whole cumin
- Add the chicken to the marinade
- Keeping the marinade for later use, sear the chicken the next night just before starting the sauté section. Don’t cook it through, just sear it and remove from heat. You can put the chicken back in the marinade as long as you’re moving on to the next step soon otherwise store them separately.
The night of:
Sauté:
- Coconut oil for pan
- 2 large chopped yellow onions
- Chopped garlic and ginger to taste
- Chilies to taste (indian, thai or whatever you can get)
- Add:
3 tsp ground coriander seed
1 ½ tsp ground cumin seed
½ tsp turmeric
- Cook until onions are getting
Add 1 can of diced tomatoes, marinade from chicken and chicken.
Cook until the chicken is tender and cooked through
Remove from heat and mix in:
- 2 Tbsp of Kasuri (fenugreek leaves) – you really, really need this, I can’t stress this enough. Storage advice: you will want to double bag the leftovers and put it in a plastic container so your whole kitchen doesn’t smell like it!
- 3 Tbsp of butter or margarine
Garnish with fresh coriander (cilantro) and serve with Naan.
