This recipe is a replica of our favourite dish at a Minneapolis Indian restaurant that we used to frequent. Yes, there are a LOT of ingredients, but it’s for a GREAT flavour payoff. This reheats and freezes well, which is a good thing, as it makes a lot!
Prep Time15mins
Cook Time1hr30mins
Marinating Time8hrs
Total Time9hrs45mins
Course: Main Course
Cuisine: Indian
Servings: 8People
Calories: 697kcal
Author: Marie Porter
Ingredients
4lbsBoneless, Skinless ChickenThighs and or/breast meat
2tablespoonFinely Chopped Ginger
8Garlic clovesPeeled & pressed/minced
2tablespoonLemon Juice
2tablespoonOlive Oil
4Whole Cloves
1teaspoonBlack Peppercorns
5Cardamom Pods
1teaspoonFennel Seeds
½cupUnsalted Cashews
1cupChicken Broth
¼cupOlive Oil
1tablespoonGranulated Sugar
1teaspoonGround Cinnamon
½teaspoonCumin
1teaspoonTurmeric
1teaspoonGround Coriander
3teaspoonCrushed Dried Chilies
2teaspoonGaram Masala
½teaspoonGround Cardamom
1tablespoonOlive Oil
2OnionsFinely chopped
3tablespoonTomato Paste
2cupsCoconut Milk*Or heavy cream
1cupPlain Yogurt
12 ozPaneerCubed
¾cupGolden Raisins
½-3/4cupCashews
¼cupChopped Fresh Parsley
¼cupChopped Cilantro
Instructions
Cut chicken into large cubes, place in a large bowl.
Put ginger, garlic, lemon juice and olive oil into a blender or food processor – process till it’s a thick paste. Pour over chicken, toss to coat, and marinate in the fridge for a few hours or overnight.
Grind cloves, peppercorns, cardamom pods, and fennel seedswith a spice mill or mortar/pestle.
In a blender, combine freshly ground spices with cashews, chicken broth, and olive oil, process until fairly smooth. Add sugar, cinnamon, cumin, tumeric, coriander, pepper flakes Garama masala, and ground caradmom, process till combined. Set aside.
In a large pan, cook chopped onions in 1 tablespoon olive oil until tender and translucent. Add chicken and tomato paste, cook until tomato paste starts to brown and/or gets very aromatic. Add chicken broth/spice mixture, along with coconut milk/heavy cream and yogurt. Stir well, reduce heat to low, simmer for about 1 hour.
When sauce has thickened, add paneer, raisins, cashews, parsely and cilantro. Stir well, continue to cook for another 15 minutes.
Serve over rice.
Notes
* By “coconut milk”, I am referring to the thick, creamy type – NOT the watery juice type, and not “coconut creme”. This is readily available in the Asian section of major grocers, or in many ethnic grocery shops.