knife, mortar and pestle, cast iron pan, food processor
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- 1⅓ chicken leg (about 1kg)
Remove excess skin and cut chicken into pieces, bones in.
- ⅓ tbsp ginger (crushed)
- 2⅔ cloves garlic (crushed)
- mortar and pestle
Peel ginger and garlic and crush both with a pestle in a mortar.
- ⅔ onions
- ⅔ tomatoes
Peel and slice onions. Quarter the tomatoes.
- ⅔ bay leaves
- ⅓ tsp cumin seed
- 3⅓ black peppercorns
- ⅓ cinnamon stick
- 1⅔ cloves
- 1 cardamom pods
Prepare whole spices: bay leaves, cinnamon, cumin seeds, pepper corns, green cardamom and cloves.
- ⅓ tsp ground cumin
- ⅔ tsp ground coriander
- ½ tsp cayenne pepper
- ⅛ tsp ground turmeric
- 1 dried chilis
Measure ground spices: turmeric, cayenne pepper, cumin, coriander. Break up dried chilies.
- ⅛ tsp ground mace
- ⅛ tsp ground nutmeg
- ⅛ tsp garam masala
Set aside garam masala, nutmeg and mace to be added at the end.
- 1⅔ tbsp canola oil
- cast iron pan
Heat the oil in a heavy pan and sauté the onions till golden brown, about 15 minutes.
- 58⅓ ml curd
- food processor
Transfer sautéed onions to the food processor. Add tomatoes and curd and blend all ingredients.
- ⅔ tbsp ghee
Add ghee to the pan used for the onions earlier. Briefly sautée the whole spices, just 30 seconds.
Turn heat to medium, add ginger and garlic and sauté for 30 seconds.
- ⅔ tsp salt
Add chicken pieces and sear for 5 minutes until changing color on all sides. Add salt and mix with the chicken.
Add the curd mix and the ground spices, mix with the chicken and allow to simmer 2-3 minutes. Cover with a lid and cook on low to medium heat for 15 minutes.
- 58⅓ ml water
Uncover, stir in the remaining spices (nutmeg, mace, garam masala). Turn the chicken, cover and simmer for 10 more minutes. Then add water, bring to a boil and keep simmering another 2-3 minutes. You can garnish the dish with cilantro or mint. Serve with white bread, naan, chapati or rice.
Enjoy your meal!