This dish is very popular in Pakistan and becoming increasingly so in the West. I truly love it. I like it with plain basmati rice and a cucumber-tomato salad.
Preparation Details
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 2 hrs 40 mins
Servings: 4
Ingredients
- 4 tablespoons Greek yogurt
- 1 tablespoon ground almonds
- 2 teaspoons garam masala
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black cumin seeds
- 1 (1 inch) piece cinnamon stick
- 4 pods green cardamom
- 6 whole black peppercorns
- 1 ½ pounds chicken, cubed
- 5 tablespoons vegetable oil
- 2 medium onions, diced
- 3 fresh green chile peppers, chopped
- 2 tablespoons finely chopped cilantro, plus more for garnish
- ½ cup light cream
Steps
- Combine Greek yogurt, ground almonds, garam masala, garlic, ginger, chili powder, salt, cumin seeds, cinnamon stick, cardamom pods, and peppercorns in a medium bowl. Mix until a smooth paste forms. Add chicken pieces and mix well to coat. Marinate for at least 2 hours.
- Heat oil in a large skillet. Add onions and cook until softened, 2 to 3 minutes. Add chicken and marinade and blend well with the onions. Cover skillet and simmer over medium heat until sauce thickens and chicken is cooked through, 12 to 15 minutes. Add chile peppers and 2 tablespoon cilantro. Pour in cream and bring to a boil. Reduce heat and simmer for 1 to 2 minutes.
- Garnish servings with more fresh cilantro.
