Serves 1
Directions
- 1Start with the base mix: Add 1-2 bay leaves, 2 cinnamon sticks, 4-5 black peppercorn, and 2-3 cloves to a pot with oil and butter and bloom the spices.
- 2Add one whole pureed white onion.
- 3Add white pepper.
- 4Add garlic ginger paste (one knob of ginger and 7-8 garlic cloves pureed).
- 5Stir everything together and simmer for 5-8 minutes or until fragrant and your eyes burn.
- 6Once it looks cooked down and righteous, add 4 blended Roma tomatoes.
- 7Add 1-2 tbsp of butter chicken masala, 1-2 tbsp of chicken gravy, a small pinch of salt, chopped cilantro, and lemon juice.
- 8Simmer for 10 minutes and adjust seasonings.
- 9Add chopped chicken thighs and drumsticks and simmer until cooked, adding chicken stock to keep sauce consistency.
- 10Garnish with fresh cilantro, lemon juice, and red onions pickled in lemon and cumin seeds.
- 11Serve with rice and corn tortillas.
Ingredients
- 1 to 2 bay leaves
- 2 cinnamon sticks
- 4 to 5 black peppercorn
- 2 to 3 cloves
- butter
- oil
- white pepper
- 1 whole white onion, pureed
- 1 knob ginger
- 7 to 8 garlic cloves
- 4 Roma tomatoes, blended
- 1 to 2 tbsp butter chicken masala
- 1 to 2 tbsp chicken gravy
- 1 small pinch salt
- cilantro, chopped
- lemon juice
- chicken thighs, chopped
- drumsticks
- chicken broth
- red onions, pickled in lemon and cumin seeds
- rice
- corn tortillas
- crema
Equipment
potimmersion blenderbowl
Tips
- Bloom spices in butter and oil.
- Simmer garlic ginger paste until fragrant and your eyes burn.
- Add chicken stock to keep sauce consistency while simmering chicken.
- Garnish with cilantro, lemon juice, and pickled red onions.
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