Serves 4
- 3 chicken breasts cut into inch cube pieces
- 4 medium potatoes, peeled and quartered
- 3/4 teaspoon tumeric
- 1/2 teaspoon cayenne pepper
- Salt
- 2 medium onions, diced
- 5 garlic cloves
- 2-3 inch piece of fresh ginger, peeled and cut
- Few tablespoons of oil
- cinnamon stick
- 12 green caramom pods
- 9 whole cloves
- 10 black peppercorns
- 3 whole dried red chiles
- 1 teaspoon corinader seeds
- 1/2 teaspoon cumin seeds
- 1 fresh hot green chilie, cut in half
- 2 large tomatoes, chopped
- 2 tablespoons tomato paste
- 1/2 cup plain yogurt
- 1/2 cup to 1 cup water
- 1/2 cup fresh cilantro
- Juice of 1 lemon
In a bowl mix chicken pieces, potatoes, 1/2 teaspoon of the tumeric and 1/4 teaspoon of cayenne and 1/4 teaspoon salt. Mix to coat the chicken and potatoes. Let stand as you make the sauce
Mince onions, garlic and ginger in a food processor. Set aside.
Combine 2 tablespoons oil, cinnamon stick, cardamom seeds, cloves, black peppercorns, red chilies, corinader and cumin in a pot over medium-high heat. Cook stirring until cinnamon unfurls...around 3-4 minutes. Add minced onion mixture, the green chilie and teaspoon salt. Stir until the onions start to turn brown around the edges, about 10 minutes.
Remove cinnamon stick and green chile and stir in the remaining 1/4 teaspoon tumeric and 1/4 teaspoon cayenne.
Add tomatoes and tomato paste and cook, stirring for 5 minutes. Transfer to food processor and blend until smooth, set aside.
Heat remaining 1 tablespoon oil in the same pot over medium-high heat. Add chicken and potatoes and stir. Cook for a few minutes. Add the yogurt 1 tablespoon at a time and stir well after each addition. Cook two minutes after all yogurt is added to have some of the moisture evaporate.
Add pureed tomato mixture and bring to boil. Stir in water (how much water to add depends on how thick your sauce is...) Return to boil.
Reduce heat and simmer until chicken is cooked through, around 30 minutes.
Stir every few minutes and make sure sauce and chicken isn't sticking to the bottom of the pan. Let it simmer and reduce.
Stir in cilantro and lemon juice. Salt to taste. Serve hot.
