Serving: 4 persons
Prep Time: 2 hours
Cooking Time: 45-50 minutes
500 grams of chicken, skinless and boneless and cut into small pieces
3 medium sized onions, finely chopped
1 tbsp of ginger paste
50 grams of yogurt
1 cup of coconut milk
1 tsp of sugar
2 tsp of red chili powder
1 tsp of turmeric powder
1 tsp of a mixture of ground cardamom, cinnamon and cloves
6 green chilies
1/3 cup of mustard oil
1 tsp of clarified butter (ghee)
Salt to taste
Wash the pieces of chicken thoroughly. Keep them in a mixing bowl. Grind the onions to make a fine paste (use a mortar and pestle to make the paste).
Now add the ginger paste, the yogurt, the onion paste, turmeric powder and salt to the chicken and combine all the ingredients. Cover the bowl and set to marinate for about 2 hours. After 2 hours set a pot on medium flame with the mustard oil in it. When the oil has been heated add in the ground spice mixture. After a minute when the aroma of the spices begins to spread add the green chilies, sugar and red chili powder to the oil and saute for a minute. Now add in the marinated chicken pieces with all of the marinade to the oil.
Cook the chicken on medium flame for about 15 to 20 minutes till the oil begins to separate. Stir the chicken occasionally to avoid letting it get charred. Add in the cup of coconut milk and combine thoroughly. Cover the pot with a lid and set to cook for another 15 minutes. Stir the chicken occasionally. After 15 minutes check if the chicken has been done thoroughly. If required cook for another 5-10 minutes with the pot covered. Before removing from heat add the clarified butter to the chicken and mix together. Serve hot with rice or Naan.
Hot Tip: Team this spicy dish of chicken with a nice Pinot Noir.