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!
Course: Main Course
Author: Marie Porter
4lbsBoneless, Skinless ChickenThighs and or/breast meat
2tablespoonFinely Chopped Ginger
8Garlic clovesPeeled & pressed/minced
3teaspoonCrushed Dried Chilies
2cupsCoconut Milk*Or heavy cream
¼cupChopped Fresh Parsley
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.
* 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.