 chicken masala |
: Entree – Chicken
:
: 30 mins
: 45 mins
: 1 hour 15 mins
: 8
a relatively low fat braised chicken dish full of aromatics and subtle flavors. serve with white or brown basmati rice and cauliflower.
Ingredients
- 2 ea whole chickens, skinned and cut into eight to ten pieces each
- salt and black pepper
- 2 tbls. vegetable oil
- 2 tbls. vegetable oil
- 2 ea. onions, slice thin (about 6 cups)
- 2 tbls. garlic, minced
- 2 tbls. ginger, minced
- 2 ea. cinnamon sticks
- 4 ea. cardamon pods (black preferred, but green will work)
- 1 tbls. ground turmeric
- 1 tsp. red chili flakes
- 2 ea. whole tomatoes, 1/2 inch dice
- 2 cups chicken stock
- 1 tsp. cumin seed, toasted
- 1/4 cup fresh coriander, rough chopped
- salt and pepper
Instructions
- Heat a 4qt skillet over medium-high heat and season chicken with salt and pepper.
- Add 2 tbls of cooking oil to the hot pan and brown the chicken on all sides. Remove the chicken from the skillet and keep dark meat and light meat separate on a plate.
- Reduce the heat and add the remaining 2 tbls of cooking oil and onions to the skillet. Distribute and allow the onions to release their moisture stirring occasionally. Once the onions start to become slightly brown, add the garlic and ginger to the pan. Cook for about 2-3 minutes. Add the cinnamon and cardamon pods and cook for an additional 2 minutes. Add the remaining spices and cook for a minute or two to distribute.
- Add the tomatoes and broth to the pan along with the dark meat of the chicken and bring it to a good simmer. Cover and cook for about 15-20 minutes. Add the white meat of the chicken to the pan and cook covered for an additional 10 minutes. Remove the cover and continue to cook until the sauce begins to thicken slightly and the chicken is nice the tender.
- Garnish with toasted cumin seed and chopped coriander.
You can add potatoes, squash, and/or cauliflower to the dish as well.
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