Chicken Darbari
Directions
- 1Dry roast the whole spices in a pan over medium heat for about 1 minute, stirring frequently until fragrant. Remove from heat, let cool, and grind to a smooth powder.
- 2Mix chicken with ginger and garlic paste, spice mix, yoghurt, and salt. Leave covered in the fridge for at least 1 hour.
- 3Heat oil in a pan and cook onions over medium heat for 12-15 minutes until browned and caramelised.
- 4Add garlic and cashews, cook for 1 minute, then add tomatoes and cook until softened. Turn off heat and allow mixture to cool slightly.
- 5Transfer mixture to a blender, add 30-50ml water, and blend until smooth.
- 6Heat a little oil in a pan, sear chicken pieces over high heat for 2-3 minutes on each side.
- 7Lower heat, add blended sauce, 50ml water, remaining spice mix, and salt. Cover and cook gently until chicken is tender and sauce has thickened.
- 8Add dried fenugreek leaves, mix, then switch off heat and garnish with fresh coriander.
Ingredients
- 2 tbsp coriander seeds
- 2 tsp cumin seeds
- 1 tsp fennel seeds
- 5-6 whole green cardamom
- 1 inch cinnamon stick
- 2 whole clove
- 1/2 tsp black peppercorns
- 2 whole dried Kashmiri red chillies (optional)
- 500-600 g chicken thigh fillets
- 1 tbsp ginger and garlic paste
- 1 tbsp homemade spice mix
- 2 tbsp Greek yoghurt
- 1/2 tsp salt
- 3 tbsp oil
- 3 medium white onion, sliced
- 3 whole tomato, coarsely chopped
- 2-3 clove garlic, coarsely chopped
- 3-4 whole cashew
- 2 whole mild green chillies (optional)
- 1 tsp dried fenugreek leaves
- 100 ml warm water
- fresh coriander (optional)
