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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.
Course
Main Course
Cuisine
South Asian
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Marinating time
1
day
day
Total Time
1
day
day
45
minutes
minutes
Servings
4
people
Author
Connie Veneracion
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.
Scoop out the chicken, sprinkle with torn cilantro and serve your yogurt-marinated chicken garam masala with
rice
or
flatbread
.
Notes
Adapted from a
Youtube video
of Spice Eats