For the marinade:
3 tablespoons yogurt
½ teaspoon red chili powder
½ teaspoon cumin powder
2 teaspoons lemon juice.
Other Ingredients:
2 large Onions, chopped finely
2 large Tomatoes, chopped
Quick Tip: Use 1 cup of canned cubed tomatoes instead of fresh
tomatoes.
3 teaspoons chopped Ginger
3 teaspoons chopped Garlic
1 teaspoon Red chili powder
3/4th teaspoon Turmeric powder
11/2 teaspoon Garam masala
2 teaspoons Cumin powder
½ cup Milk
3 tablespoons Oil
1 1/4th teaspoon salt
½ teaspoon Sugar
To Garnish:
1/4th cup chopped cilantro leaves
10-12 salted roasted whole Cashews
To season the oil:
1 Bay leaf
4-5 whole green Cardamom pods
4-6 whole Cloves
1 Cinnamon stick
½ teaspoon Cumin seeds
Method
1. Marinate 2 lbs. of boneless chicken, I prefer using boneless chicken thighs, which remain tender and juicy. But feel free to use any boneless chicken part you desire.
2. Heat the oil, when hot add the whole spices to season the oil. Sauté for a few seconds. Now add the ginger and garlic and sauté till golden brown.
3. Add the onions; sauté till golden brown in color on medium high. It is the caramelization of the onions that brings the rich soft aroma and flavor to the dish.
4. Add the tomatoes and keep sautéing till the oil starts to separate. This should take another 5-8 minutes.
5. Now add the remaining spices, sauté for a few minutes and then add the marinated chicken pieces. Sauté for a few more minutes.
6. Add the salt and sugar, increase the heat and slowly stir in the milk, stirring constantly. Let the chicken simmer on low for another 5-9 minutes. Garnish with Chopped cilantro leaves and fried cashews. Serves 4-6 people. Serve with Jeera Rice or Paratha. Enjoy!
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