Chicken thigh, boneless 800gm
Plain yogurt 100gm
Black pepper, freshly ground 2tsp
Cumin, ground 2tsp
Coriander powder 2tsp
Fresh coriander, chopped 1 bunch
Vegetable oil 100mL
Cardamom pods 10gm
Whole cloves 10gm
Cinnamon stick 4 inches
Bay leaves 3 pcs
Cashew paste 100gm
Onion, chopped 100gm
Tomato, chopped 100gm
Salt to taste
Method of Preparation:
Place yogurt in a bowl and beat lightly until smooth and creamy. Add salt, black pepper, cumin, coriander powder and coriander leaves. Mix and set aside. Season the chicken with salt and pepper.
In a non-stick pan, heat oil until nearly smoking, add cardamom, cloves, cinnamon and bay leaves. Stir well. Add seasoned chicken. Stir until golden brown.
Remove the chicken and put in a bowl. Add onions and tomatoes to the pan and cook for 5 minutes. Add cashew paste and continue to cook for 2-3 minutes.
Add the chicken and any juices to the pan as well as the seasoned yogurt. Cover and simmer slowly for 15 minutes, stirring occasionally. Remove the cover and continue to cook until the sauce is reduced.
To serve, place on a cast iron tawa.
Did you know...
Masala is a mixture of spices used in Indian cooking. Depending on the dish, spices include black pepper, cinnamon, bay leaves, chili, coriander, cumin, etc.
Courtesy of: Claypot, Citymax Hotel Bur Dubai