This was one of my favorite dishes when I visited Delhi, India. When I was back in the states, I searched and tried different recipes but the one I found that most resembled what I had in India was from Madhur Jaffrey, a writer and cookbook author from Delhi. This is her recipe and I thank her every time I make it. I have to be honest, I altered it a bit for my taste, but I am giving you her exact recipe and I will note what I changed. It’s all about what is to your liking. I am never chained to any recipe feeling like I can’t alter it in any way. You can find this recipe and many others in Jaffrey’s cookbook, Quick & Easy Indian Cooking.Â
INGREDIENTS:
- 2 1/4 Pounds chicken pieces (I used boneless skinless chicken thighs)
- 1 Tsp salt or to taste
- Freshly ground black pepper
- 7 Good-sized cloves of garlic, peeled and coarsely choppede
- 2-Inch piece of ginger, peeled and coarsely chopped
- 1/4 cup vegetable oil
- Generous pinch of asafetida, optional. (Asafetida is a brownish resin of strong odor. It’s used to give a special kick to Indian foods. I did not use this. Instead I used a teaspoon of garam masala added at the end of cooking)
- 1 Tsp cumin seeds
- 2-Inch stick of cinnamon (I used a very small piece of cinnamon as I am not fond of a heavy cinnamon flavor in my savory foods.)
- 6 Cardamom pods
- 5 Whole cloves (I didn’t use any cloves)
- 3 Dried, hot red chiles
- 1/2 teaspoon ground turmeric
- 1/8 to 1/4 Tsp cayenne pepper (I used 1/4. I like it spicy)
- 1 1/2 Cups canned, chopped tomatoes, drained and chopped (I used two cups)
- 12 Ounces potatoes, peeled and cut into 1 1/2-inch chunks
INSTRUCTIONS:
- Season the chicken pieces lightly with salt and black pepper and set aside.
- Put the garlic and ginger into the container of a blender, along with 3 tablespoons of water (I used a mini food processor and used only 2 tablespoons of water)
- Put the oil in a wide, nonstick pan and set over medium-high heat.
- When the oil is hot, put in the asafetida if using.
- A few seconds later put in the cumin seeds.
- Wait for 10 seconds and put in the cinnamon stick, cardamom pods, cloves and red chiles.
- Stir for a few seconds until the large spices begin to turn darker.
- Now put in the garlic and giner.
- Stir and fry it for about 2 minutes.
- Put in the chicken, turmeric and cayenne.
- Stir and fry for another minute.
- Now put in the chopped tomatoes, potatoes, 1/1/4 cups water and 1 teaspoon salt.
- Bring to a boil
- Cover, turn the heat to low and simmer gently for 25 to 30 minutes or until the chicken and potatoes are tender. (I simmered mine for 30 minutes)