Ingredients:
2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
2 medium onions
3 medium tomatoes
1 cup plain yogurt
½ cup coconut milk
2 tablespoons ginger garlic paste
Cilantro to garnish
Spices:
4 cardamom
4 cloves
1 cinnamon stick
2 anise stars
2 green chilis, chopped (can omit to reduce spiciness)
1 tablespoon garam masala
Steps:
1. Marinate chicken with 1 tsp salt, ½ tsp turmeric, 2 tablespoons ginger garlic paste and ½ cup plain yogurt. Set aside for 40 minutes to an hour.
2. Chop 2 medium onions and 3 medium tomatoes into large chunks.
3. In a blender, blend the onions and tomatoes into a paste until all chunks disappear.
4. Heat 3 tablespoons of oil in a large pan. Once hot, add the following: 4 cardamom, 4 cloves, 1 cinnamon stick, and 2 anise stars.
5. Immediately add tomato onion mixture and stir.
6. Cover and cook on medium high until liquid evaporates and mixture becomes smooth paste, stirring occasionally, 10-15 minutes.
6. Remove cover and add the marinated chicken and green chilis.
7. Stir gently to mix, cover, and cook on medium heat for 15 minutes, stirring occasionally.
8.In a small bowl, whisk together ½ cup coconut milk, ½ cup plain yogurt, and 1 tablespoon garam masala. Add to chicken and stir.
9. Add ½ cup water, stir, and simmer on low heat for 15-20 minutes until desired consistency is reached.
10. Garish with cilantro as desired.
2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
2 medium onions
3 medium tomatoes
1 cup plain yogurt
½ cup coconut milk
2 tablespoons ginger garlic paste
Cilantro to garnish
Spices:
4 cardamom
4 cloves
1 cinnamon stick
2 anise stars
2 green chilis, chopped (can omit to reduce spiciness)
1 tablespoon garam masala
Steps:
1. Marinate chicken with 1 tsp salt, ½ tsp turmeric, 2 tablespoons ginger garlic paste and ½ cup plain yogurt. Set aside for 40 minutes to an hour.
2. Chop 2 medium onions and 3 medium tomatoes into large chunks.
3. In a blender, blend the onions and tomatoes into a paste until all chunks disappear.
4. Heat 3 tablespoons of oil in a large pan. Once hot, add the following: 4 cardamom, 4 cloves, 1 cinnamon stick, and 2 anise stars.
5. Immediately add tomato onion mixture and stir.
6. Cover and cook on medium high until liquid evaporates and mixture becomes smooth paste, stirring occasionally, 10-15 minutes.
6. Remove cover and add the marinated chicken and green chilis.
7. Stir gently to mix, cover, and cook on medium heat for 15 minutes, stirring occasionally.
8.In a small bowl, whisk together ½ cup coconut milk, ½ cup plain yogurt, and 1 tablespoon garam masala. Add to chicken and stir.
9. Add ½ cup water, stir, and simmer on low heat for 15-20 minutes until desired consistency is reached.
10. Garish with cilantro as desired.