The best thing about desi murgh that it tastes wonderful on the second and third days - so while it might take a little while to make, you're going to have tasty dinners for a few days!
Step 1: Ingredients:
- 2-3 pounds chicken (I am voting for boneless/skinless thighs here!)
- 2 onions, sliced thinly
3-5 tomatoes, diced, skin and seeds removed (I used five romas)scratch that! a 14.5 can of crushed tomatoes OR tomato sauce works best! :D used it in a pinch last time and it was amazing.
- 1/4 cup yougrt (I used coconut yogurt)
- 2 teaspoons ginger
- 2 teaspoons garlic
- 2 teaspoons turmeric
- 1 1/2 teaspoons chili powder
- 1/2 tablespoon coriander
- 1 tablespoon cumin, whole
- 1/2 teaspoon cloves
- 1/2 teaspoon cardamom
- 1 cup water
Step 2: Brown the Chicken
I added a little pepper to mine before I did this.
Don't cook it all the way through here - we'll do that later!
Step 3: Brown & Puree the Onions
After 5 minutes or so, they should be getting slightly golden and soft.
At this point, pull the onions out of the pan and turn off the heat. Put them into a blender or food processor - or, if you want to do it like me, into a tall container. That will let you blend them up with a stick blender. :D
Process them into a paste. Add a little water if it's going slow!
Once they're pureed, set them aside for a moment.
Step 4: Ginger, Garlic, Spices and Tomatoes
Pour all the spices over top and mix well. You'll want to cook this mixture for five minutes or so. Use the juice from the tomatoes to keep scraping the bottom of the pan.
Step 5: Add in the Onion Puree and Yogurt
Step 6: Add Water + Chicken and Cook!
Nestle the chicken down into the sauce and spoon it over.
Cover the pan and turn the heat down to low. You'll want to simmer this for 30 minutes or so, or until the chicken is tender and cooked through.