Chicken garam masala
If using other chicken cuts with thinner layer of meat (wings, of example), the marinating time may be reduced by half. Fillets are not recommended, especially breast meat.
Ingredients
Chicken and marinade
- 1 kilogram chicken thighs skin on
- 2 teaspoons salt
- 2 teaspoons freshly milled black pepper
- 4 teaspoons lemon juice
- ¼ cup plain yogurt
- 1 ½ teaspoons grated garlic
- 1 ½ teaspoons grated ginger
To cook the chicken
- 2 tablespoons cooking oil
- 2 tablespoons butter
- 3 green cardamom pods lightly pounded
- 3 to 4 cloves
- 1 one-inch piece cinnamon
- 2 finger chilies sliced thickly
- ¼ cup plain yogurt
- ½ teaspoon freshly milled black pepper
- ½ teaspoon garam masala
To serve
- fresh cilantro (leaves only)
Instructions
- Mix the chicken with all the ingredients for the marinade. Keep in the fridge for 24 hours.
- Drain the chicken well; reserve the marinade.
- Heat the cooking oil and butter in a thick-bottomed frying pan.
- Add the cardamom, cloves and cinnamon; cook gently for a minute to flavor the oil.
- Lay the chicken thighs in the hot oil, skin side down and in a single layer.
- Cook over medium heat for two to three minutes or until the skins are lightly browned.
- Flip the chicken thighs over and cook to brown the opposite sides.
- Pour the reserved marinade into the pan, and add the sliced chilies.
- Set the heat to low, cover the pan and cook for about 10 minutes or until the marinade has been soaked up by the chicken thighs.
- Stir in the yogurt.
- Sprinkle the garam masala and another half teaspoon of black pepper on the chicken.
- Cover the pan and continue cooking over low heat, flipping the chicken thighs occasionally, for another 10 minutes.
Notes
Adapted from a Youtube video of Spice Eats