Probably one of the most popular dishes in most Indian restaurants. It’s actually not that challenging to make and your homemade will be better. The list of spices can be daunting, but you only need to buy them once and these spices are used frequently in many Indian dishes. They can be found in your local Indian grocery, or easily ordered online. I like to store mine in glass containers. If you want them to last even longer, then buy whole spices and grind them as needed. A dedicated coffee grinder is perfect for this.
Marinade for Chicken:
1½ lbs. (700 grams) Chicken, skinless boneless chicken thighs.
1/4 cup (120 ml) Yogurt, plain
2 teaspoon Kashmiri Red Chili Powder, mildly hot, but more for color.
1 teaspoon Garam Masala
1/2 teaspoon Turmeric powder
1 teaspoon Coriander powder
1 teaspoon Cumin powder
1 teaspoon Salt
1 tablespoon Lemon juice
1 tablespoon Kasuri Methi aka dried Fenugreek leaves
1 tablespoon Oil
Onion, Garlic, Ginger Paste:
1½ cups (150 grams) Onions
4-5 cloves Garlic
2 inch piece of Ginger root, peeled
Masala Sauce:
3 tablespoons Oil (or ghee)
1 teaspoon Salt
2 teaspoons Garam Masala
1 tablespoon Coriander powder
1 to 1½ teaspoon Cumin powder
1 to 2 teaspoons Sugar
1 1/2 cup tomato puree or blended Tomatoes.
1/4 cup water, use as needed to keep from burning, but you don’t want it soupy.
1 tablespoon Kasuri Methi aka dried Fenugreek leaves.
For Garnish
3 tablespoons Coriander leaves/Cilantro (fine chopped)
Preparation:
Prepare your marinade mixture and allow the chicken pieces to marinade for at least a few hours.
Make your puree by adding the onion, garlic and ginger into a mini blender/ food processor. Grind it in stages until it’s a smooth paste.
Sauté your onion, ginger garlic paste in 3 to 4 tablespoons of oil. Cook it until the harsh smell is gone. Then add your ground spices for the sauce and cook them gently until they smell fragrant.
Add your tomatoes and cook until the mixture thickens slightly.
Preheat your oven to 475°, and place your chicken into the oven for 8 to 9 minutes. Then use the broiler to sear it for an additional 2 to 3 minutes. You want to watch it carefully.
Remove chicken from the oven and add into the thickened sauce along with the fenugreek leaves. Cook for a few minutes until the chicken is fully done.
Finish with your chopped coriander/cilantro and serve with basmati rice and/or naan bread.
The Louisville Chef 