This tangy, cardamom scented chicken in yogurt sauce is perfect for a quick weeknight dinner. It can get pretty hot in Vegas during summers and I love a good yogurt based sauces, its light but still rich on warm evenings, that how this recipe came into being. You dont need to marinate chicken, if you can use bone in, the flavors come out amazing though this recipe will work for boneless dark meat chicken as well. Honestly, one cannot have enough chicken recipes on hand and this one is good change up from the red ones(though there still is bit of a tomato in here). With rice or rotis and a quick salad, this is a satisfying dinner. The sauce is chunky and thickish, it won’t win many laurels for the way it looks, its not one of your smooth creamy ones, rather delicately aromatic with hints of coconut and freshly ground cardamom in each bite.
A tangy and fragrant dish of chicken in yogurt sauce.
Course: Main Course, Side Dish
8green cardamom pods
1/2cupthinly sliced onions
1.5tbspginger garlic green chilli paste,simply pound 4 garlic cloves with a knob of ginger and 4-5 hot green chillies(adjust to taste, this is the only heat that goes in this masala)
1mediumtomatojust grate flesh of tomato using a box grater and discard the skin.
1.5lbbone in chicken(preferably dark meat)
1/2cupwhole milk thick yogurt, whisked
1/4cupfresh dessicated coconut
1/4tspgreen cardamom powder
Cilantro & mint leaves – chopped
Place a kadai or a shallow pot on the stove. Add oil and let it heat up on medium heat.
Add the cardamom and cloves to the oil and saute for 30 seconds, dont let burn. Next add the cumin and let crackle.
Next, add the onions to the oil and saute them on medium heat until they start to brown but dont let brown too much.
Add the ginger garlic chilli paste and saute for 15 seconds followed by coriander and cumim powder and saute the spices in oil for 30 seconds. Add the tomato pulp next and saute on medium heat till you see oil seperating.
Next add the chicken, sprinkle salt and mix well with the masala. On medium heat, saute the chicken for 5 minutes. You will see that the chicken will slowly release its juicies and the masala will become a bit runny.
Cover the pot with a lid and let the chicken cook for 10-12 minutes (time will depend on the size of chicken pieces so adjust accordingly). You will need to saute in between a few times so that chicken dosent stick to the bottom.
Open the lid, reduce the heat to low and while sauteing add the yogurt over the chicken. Also add the coconut. Mix well and cover again for 10 minutes. Avoid adding any water to the sauce. In 10 minutes you wil see the yogurt is warmed through, thr masala resembles a thick slurry and there are oily bubbles on the top.
Remove the lid and saute the chicken for another 5-8 minutes till you see that the color of sauce has deepened and a nice amount of oil is seperating.
Finish with cardamom powder and garam masala. Take off the heat and garnish with chopped cilantro and mint leaves.
A very homestyle, rustic kind ofÂ chicken dish where you just need to throw everything together and let it be on its own for some time.The soggy whole spices steeped beforehand in warm water burst open their flavors over slow heat. The dark chicken meat soaks up all of it and gives in,releasing its juices to the sauce and requiring very little care as it cooks.
If you try to lift up the lid to peek in, a strong aroma wafts out, filling up your senses. Once the steam clears you would see little bubbles in the sauce with holes in the centre and reddish glisten all around from fat of the chicken. You know its going to be good.
Except whole peppercorns, almost all the spices (including the red chillies which become sweetish) melt away in the gravy.Even though you might be intimidated by the long list of spices but the addition of yogurt perfectly offsets the heat level,Â not making the sauce too spicy, rather savory.
I made this dish quite a number of times for few weeks. This is what happens when we like something. We keep on cooking and eating it till we are at the brink of getting bored. Then we nestle the recipe for a while and start our quest for another spice blend, another curry, different flavors.
Sabut (Khade) Masale ka Murgh- Chicken with Whole Spices & Yogurt
Ingredients (Serves 2-3)
1 lb Â chicken thighs, cut into 2″ pieces (use dark meat)
1/3 cup plain yogurt
1/4 tsp salt
1/4 tsp turmeric powder
3-4 tbsp mustard oil
3/4 cup onions, thinly sliced
1Â tejpattaÂ (indian bay leaf)
1/3 cup water (or more/less depending on the desired consistency)
Salt to taste
Chopped Cilantro for garnish
In a small bowl, steep the spices below in 1/3 cup warm water for 30 minutes –
Marinate the chicken in yogurt,turmeric and 1/4 tsp salt for about 2-3 hours, refrigerated.
Once ready to cook, take out the chicken from the fridge and let sit on the kitchen counter. In a large pot, heat up the mustard oil on high till you see its slightly smoky. Reduce the heat to medium and wait for 2 minutes. Add the sliced onions to the pot, also add theÂ tejpattaÂ and cook till onions are lightly browned.This will take around 5-8 minutes.
Reduce the heat to low and add the marinated chicken to the pot.Using the cooking spoon, slowly toss the chicken pieces to combine with the browned onions. Let cook for 5-6 minutes.Do not rush else the yogurt will curdle.
Raise the heat to medium and add the soaked spices (along with liquid) to the pot and mix well with the chicken. Let cook on medium heat for 2-3 minutes. Add salt to taste to the pot. Next, close the lid, reduce stove to low and let the chicken simmer for 30 minutes. There is no need to stir continuously, you can check 1-2 times in between than the chicken is not sticking to the bottom.
After 30 minutes,check the seasoning and the doneness of the chicken. Raise the stove to medium heat, add 1/3 cup water and let simmer for another 10 minutes.
Let rest for at least 2-3 hours before serving.
When ready to serve, reheat, garnish with chopped cilantro & serve.