This was a favorite Shabbat and Passover meal for us growing up as Indian Jews in Canada.
Ingredients
- 1 large chicken
- ¾ cup plain yogurt (or coconut milk, if preferred)
- 1 heaped teaspoon garam masala
- 1 tablespoon coriander powder
- 1½ teaspoons chili powder
- 1½ teaspoons grated ginger
- 1 teaspoon crushed garlic
- Salt to taste
- 2 tablespoons white vinegar
- ¼ cup unsalted butter
- 1 large onion, finely chopped
- 3 teaspoons whole cardamoms, bruised
- 2½ centimeters cinnamon stick
- 2 teaspoons sweet paprika
- ½ cup chicken stock
- 3 tablespoons tomato paste
- 1 cup tomato purée
- ½ cup cream (or coconut milk, if preferred)
- 1 tablespoon coriander leaves
Instructions
Cut chicken into 8–10 pieces. Wash; remove skin and fat. Set aside.
In a large non-metallic bowl, whisk yogurt lightly and combine powdered spices (except paprika), ginger, garlic, salt and vinegar. Add chicken pieces to mixture, coat well, cover and marinate overnight in refrigerator.
Heat butter. Add onion, cardamom and cinnamon. Fry until onion is brown before adding marinated chicken. Stir well. Add paprika, chicken stock, tomato purée and tomato paste. Simmer for 10–15 minutes, stirring occasionally to avoid mixture burning.
Add cream. Simmer until chicken is tender and gravy thick. Garnish with chopped coriander.
Yield: Serves 6
