You may also like
Categories:
chicken milk yogurt onion garlic ginger sweet paprika onion garlic butter ground coriander ground cumin ground cardamom ground turmeric ground hot chile pepper poppy seeds bay leaves
Viewed: 69 - Published at: 9 years agoIngredients
- 1 chicken, cut into serving pieces
- 1 cup whole milk yogurt
- 1/2 cup chopped onion
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 1 teaspoon sweet paprika
- 1/2 cup chopped onion
- 1 teaspoon chopped garlic
- 2 tablespoons butter
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon ground turmeric
- 1 teaspoon ground hot chile pepper
- 2 tablespoons poppy seeds
- 2 Indian bay leaves
Method
- Marinate chicken in a mixture of yogurt, 1/2 cup chopped onion, 1 tablespoon chopped garlic, ginger, and sweet paprika for at least 2 and up to 24 hours, in the refrigerator.
- Saute 1/2 cup chopped onion and 1 teaspoon chopped garlic in butter until soft.
- Add coriander, cumin, cardamom, turmeric, and hot chile pepper and poppy seeds (white preferred).
- Add chicken and its marinade along with bay leaves and salt to taste, then cover and simmer about 45 minutes or until chicken is tender, adding a little water if needed to keep moist.
- Sprinkle with chopped cilantro and serve with steamed basmati rice.
