- 1.5 lbs Chicken (boneless or bone-in chicken thighs)
- 1 Cup Plain Yogurt Greek Style
- 1 Cup Red Onion
- 4 Garlic (cloves)
- 1 inch Ginger
- 1 Serrano pepper (or 2 small green chili)
- 1/2 Cup Tomato Puree (or 2 ripe tomato, grated)
- 3 tbsp Canola Oil
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1/2 tsp Turmeric
- 1 tsp Chili Powder
- 1 Mace (Javitri) (blade)
- 1 tsp Garam Masala
- 1 tsp Salt
- SERVINGS: 4
- PREP: 5 mins
- COOK: 35 mins
- TOTAL: 40 mins
Ingredients
Instructions
- In a food processor, grind onion, garlic, ginger, green chili to a coarse paste.
- Heat oil in deep pan or pressure cooker. Add onion mixture and cook stirring often until mixture is medium brown, 5-8 minutes.
- Add all spices and saute for 30 seconds. Add grated tomatoes with salt and cook until oil separates (5-8 minutes). Reduce heat to low. Add **yogurt in small batches and stir quickly after each addition to mix in so that it not curdles. Add chicken and cook in masala for 2 minutes.
Additional Notes:
**Don’t use watery sour yogurt for this recipe. Read Notes. - Add 1 cup water, bring to boil. Reduce heat and simmer until chicken is fully cooked (15- 20 minutes). Or if using pressure cooker, add 2/3 cup water, cook under high pressure for 10 minutes. If gravy is too thick, add little more water. If gravy is too thin, boil mixture to evaporate some liquid.
- Garnish with chopped cilantro and serve with naan bread. Enjoy!
