A traditional Indian dish of chicken simmered in a bath of ginger, garlic, onions, spices, coconut cream & tomato sauce…
Ingredients [ For 7 to 8 people ] [ Preparation time : 22 minute – Cooking time : 35 minutes ]
- 4 tablespoons ghee or grass-fed butter, split in two
- 1 large yellow onion diced
- 8 garlic cloves minced
- 1 heaping teaspoon ginger minced
- 1 bell pepper chopped
- 15 ounces tomato sauce no salt added
- 16 ounces canned coconut milk or coconut cream
- 1 heaping teaspoon garam masala
- 1 heaping teaspoon coriander powder
- 1/2 teaspoon mustard seed powder
- sea salt and black pepper to taste
- cilantro for topping
- pine nuts for topping
- 2 pounds boneless skinless chicken thighs rinsed and patted dry
- 1/2 cup coconut cream or yogurt
- 1 tablespoon lemon juice freshly squeezed
- 1/4 teaspoon garam masala
- 1/4 teaspoon coriander powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon sea salt
- Put chicken in a bowl and marinate with coconut cream and spices, set aside.
- Add ghee to a pan over medium heat. Once ghee melts, add onions and cook until completely dark golden-brown.
- Be very careful not to burn them, as they will begin to get dark after 10-15 minutes.
- Add ginger and garlic and sauté for a few more minutes.
- Add all spices (except mustard seed) and let them bloom for a minute.
- Add your chicken mixture and briefly stir-fry to coat chicken with the masala you’ve made. I left my thighs whole during this process, and I recommend it.
- Add bell pepper and tomato sauce and cover the pan. Let everything simmer for about 15 minutes.
- Add coconut cream and ground mustard seed.
- Add the rest of the ghee. Let it simmer for another 10 minutes.
- Give it a try and add sea salt and black pepper, to your taste preference.
- Garnish with cilantro, extra coconut cream and some pine nuts, if you’d like.
- Serve on a bed of cauliflower rice, regular rice or with naan bread.