Provided by Rupa De
Categories Chicken Ginger Onion Poultry Sauté Quick & Easy Yogurt Lunch Spring Cinnamon Simmer Gourmet Indiana Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Purée garlic, ginger, and 3 tablespoons water in a blender. Transfer to a large bowl and whisk in yogurt, 1/2 teaspoon salt, turmeric, and chili powder until combined. Add chicken and turn to coat well, then marinate, covered, at room temperature 30 minutes.
- While chicken is marinating, finely grind cardamom pods, cloves, and cinnamon in grinder.
- Heat oil in a 12- to 14-inch heavy skillet (2 to 3 inches deep) over moderate heat until hot but not smoking, then cook onion with bay leaves, stirring occasionally, until deep golden, 8 to 10 minutes. Add chicken with marinade and ground spices and cook, turning chicken and stirring occasionally, until almost all of marinade is evaporated, 5 to 7 minutes. Stir in remaining 1 cup water and 3/4 teaspoon salt and simmer, covered, until chicken is cooked through, 20 to 25 minutes. Transfer chicken with tongs to a platter and boil sauce, stirring occasionally, until reduced to about 1 cup, 8 to 10 minutes. Discard bay leaves and pour sauce over chicken.
- *Available at Indian markets and Kalustyan's (800-352-3451).
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