INGREDIENTS
1 (2½–3-lb.) chicken or 2-lb. boneless, skinless chicken thighs
¼ cup canola oil
3 tbsp. coriander seeds
1½ tbsp. cumin seeds
1½ tsp. fennel seeds
1½ tsp. urad dal (skinned split black lentils), rinsed, soaked 30 minutes, and drained
10 fresh or frozen curry leaves
3 Indian or regular bay leaves
3 whole cloves
1 stick cinnamon, halved
1 tsp. ground cardamom
½ tsp. ground turmeric
5 cloves garlic, mashed into a paste
1 large yellow onion, minced
1 (2") piece ginger, peeled and mashed into a paste
Kosher salt, to taste
2 plum tomatoes, minced
1½ tbsp. coarsely ground black pepper
¼ cup chopped cilantro
Cooked white rice, for serving (optional)
DIRECTIONS
- Cut chicken into 18 pieces: Cut chicken into 8 pieces; cut drumsticks, thighs, and wings in half and breasts crosswise into thirds.
- Heat oil in a 12" nonstick skillet over medium-high.
- Cook coriander, cumin, and fennel seeds, dal, curry and bay leaves, cloves, and cinnamon until dal are golden, 2–3 minutes.
- Stir in cardamom, turmeric, garlic, onion, and ginger; cook until slightly caramelized, 6–8 minutes.
- Add tomatoes; cook until broken down, 4–5 minutes.
- Add chicken and ½ cup water; boil.
- Reduce heat to medium-low; cook, covered, until chicken is cooked through, about 25 minutes.
- Uncover and increase heat to medium-high.
- Stir in pepper; simmer until slightly thickened, 3–4 minutes.
- Garnish with cilantro; serve with rice if you like
Source : Saveur
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