Seemingly daunting - but not really. Indian cuisine can be made simply and most importantly, delicious.
Ingredients
- 4 Large Chicken Thigh and 2 chicken Drumsticks
- 5 tbs unsalted butter/Gee, (or vegetable oil)
- 2 large carrots, chopped to slightly bigger than bite size pieces.
- 2 large scallion (red onion), finely chopped
- 1/4 cup chopped garlic
- 1/2 cup chopped fresh ginger
- 4 medium tomatos, quatered
- 2-4 green chilli
- 1 bunch of coriander, washed (reserve some for garnish) reserve the roots for marinade.
- 4 cups of water
- 1 cup plain yogurt
- 2 tbs cumin powder
- 2 tbs coriander seed powder
- 2 tbs cyann pepper
- 3 tbs Maharajah Masala from www.mvspices.com
- 4 tbs flour
- 2 tbs salt and pepper for marinade, and more to taste
How to
In a large bowl, place washed and patted dry chicken pieces.
Add the following: 1/8 cup chopped garlic, 1/4 cup chopped ginger, crushed coriander roots (if you don't have it, that's fine), 2 tbs cumin powerder, 2 tbs coriander seed powder, 2 tbs cyann pepper, 2 tbs salt and pepper and 2 tbs of Maharajah masala. Mix well and let marinade for 2 hours. Just before cooking, coat the chicken pieces with the flour.
In a large pot, on medium heat, add vegetable oil, brown the chicken on all sides and set aside. This does not have to be cooked through as we will add the chicken back into the pot later.
If the oil is dry, add a little more as needed, on low heat, add the onion, cook until brown, add garlic, ginger and carrots, cooked for another 5 minutes, then add the tomatoes and coriander, and if you like, the green chilli, cook for further 5 minutes.
Add two table spoons of MV Maharaja spices to the vegetables and the left over marinade powder, stir until mixed.
Place the chicken pieces on top the of the vegetables and add water until the liquid covers the chicken. Turn the heat to high and let boil for about 5 minutes.
Simmer with lid closed for about 30-45 minutes, stirring the vegetables from underneath. Add more salt and pepper as needed.
Remove from the heat, add 1 tbs of butter to add glossiness to the sauce and garnish with reserved coriander.
For creamier sauce, add 1 cup of yogurt at the end of the cooking process.
Serve hot with Garlic Nan, rice, cucumber raita, dal and steamed vegetables.
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Serve 5.