2 ½ lb boneless, skinless chicken thighs
1 cup thick plain yogurt
½ tsp.Indian chili powder (cayenne)
½ tsp ground cloves
½ tsp ground cinnamon
1 Tbsp garam masala
6 cardamom pods, lightly crushed
2 tsp kosher salt
3 Tbsp butter or ghee
2 medium onion, julienned
1 ½ inch piece of ginger, roughly chopped
3 cloves garlic, roughly chopped
1 ½ cup chopped canned tomatoes
1 tbsp. garam masala
½ cup water or chicken stock (if needed)
1 cup 35% cream*
handful of finely chopped cilantro leaves
Place chicken in a bowl with all marinade ingredients. Allow to marinate for 1 hour, or up to 24 hours.
Meanwhile, melt butter in dutch oven or brazier, add onion and cook for about 45 minutes to 1 hour over low heat, until well caramelized. Add ginger and garlic and allow to cook for a further 5 minutes. Add tomatoes and cook for 5-10 minutes. (this concentrates the tomato flavours). Stir in garam masala just before adding cooked chicken.
Place chicken on a baking sheet and roast in a 425 degree oven until cooked and golden on the edges, about 30 minutes. Chop chicken, and then add chicken to sauce mixture, along with any juices in the pan. Add water or stockat this stage if your dish looks a little dry.
Stir in cream and break up chicken with a wooden spoon.
Taste for seasoning and serve sprinkled with cilantro.
*note: we added the 35% cream after the tomatoes and let it simmer before adding the chicken. The result is a bit of a richer dish than adding it at the end. Adding it at the end will give a ‘lighter’ texture sauce.