Ingredients
Marinade:
1.5 lb boneless, skinless chicken breasts or thights, cut into 2" pieces
1 cup yogurt
2 tsp cumin
2 tsp garam masala
1 tsp salt
1 tsp turmeric
1/2 tsp ground coriander
1/2 tsp hot indian chile powder or cayenne pepper
1/4 tsp ground cardamom
For the dish itself:
3 Tbsp ghee (clarified butter)
2 medium onions, chopped
2 Tbsp minced ginger
2 Tbsp minced garlic
2-3 serrano chile peppers, minced
1 Tbsp salt
1 Tbsp ground cumin
1 Tbsp garam masala
1/2 Tbsp turmeric
1/2 Tbsp ground coriander
1 tsp ground cardamom
1/4 cup dry white wine
1 1/2 cups tomato puree
3/4 cup coconut milk
2 tsp sugar
1/4 cup half and half
1/2 cup finely chopped cilantro
1/4 cup plain yogurt (if needed)
fenugreek (methi) leaves, if available
Preparation
Begin by marinading the chicken. Mix the yogurt and all other ingredients for the marinade ( except the chicken) in a large bowl. Add the chicken, and mix well. Cover and refrigerate for at least an hour and up to four hours.
Cook the chicken. Preheat the broiler, and place chicken pieces on a baking sheet, removing as much of the marinade as possible. Cook 3-4 minutes a side until lightly browned. Place chicken pieces in a bowl and set aside.
To make the dish, heat a large dutch oven or pot on the stove over medium heat. Add the ghee. When hot, add the onions, stir, and let caramelize until medium brown, stirring frequently. This should take about 20-25 minutes. Add garlic, ginger and serrano chile peppers and cook for an additional 5 minutes. Add the salt, cumin, garam masala, turmeric, coriander, and cardamom. Mix well and cook for 3-4 minutes until fragrant. Add white wine to degalze the pan…stir to get browned bits off the bottom of the pan. Add the tomato puree and coconut milk, stir to mix, lower heat to medium low and let simmer for 10 minutes to let flavors meld. Add cooked chicken and half and half, stir well and cover. Reduce heat to low and let simmer for 15 minutes. Stir in cilantro and taste for seasoning…if desired, add yogurt and salt if needed. Serve over basmati or jasmine rice, and sprinkle with additional chopped cilantro for garnish.
