Chicken Kormaby Marcelo B in Rouxbe Recipes
Marinated chicken thighs slowly cooked in typical Indian spices.
- Serves: 4
- Active Time: 1 hr 40 mins
- Total Time: 1 hr 40 mins
- Comments: 8
- Views: 14296
- Success 95%
Grate the ginger and mix with the yogurt. Sprinkle the chicken pieces with the salt on both sides. Slather the chicken with the yogurt mixture and marinate in the fridge overnight.
In a large dutch oven over medium low heat sweat the onions until translucent and golden.
This may take about 25 to 30 minutes, so be patient.
Soak the chilies in hot water until softened.
Coarsely chop the ginger, shallot, and garlic. Blend everything in a small food processor, using a bit of water, if necessary, until it forms a smooth paste. Set aside.
In a mortar and pestle, grind the cloves, then the cardamom seeds. Remove and mix the rest of the spices together in a small bowl. Set aside.
Grind the almonds in a small food processor and set aside.
Once the onions are golden brown, remove them from the pot with a slotted spoon.
Add the ghee and fry the spices for about 30 seconds, or just until fragrant. Add the chicken. Turn the heat to medium and cook for about 5 minutes, coating with the spices.
Add the blended paste. Cook for about 5 more minutes, then add the reserved onions, salt, chicken stock and coconut. Bring to a boil, then turn down the heat and simmer for about 10 minutes. Add the ground almonds and cook for 15 minutes to thicken. Taste for seasoning then serve with basmati rice.
Garnish the plate with some chopped cilantro.
Marinate the chicken for at least 6 hours, preferably overnight.