In celebration of the Oscars and Slumdog Millionaire I decided to make an Indian Chicken dish that is a variation on a recipe by Andreas Viestad. His recipe called for cardamom pods and I think they taste like barf so I didn't use them. Sorry but it's true.
I also switched out the whole piece of cinnamon for the ground variety because I didn't think I could pulverize it enough. No one wants to chew on chunks of cinnamon pieces. This came out quite spicy but delicious.
2 tablespoons garam masala
1 tablespoon ground cinnamon
2 teaspoons red chile flakes
2 teaspoons fresh ginger
2 teaspoons salt
2/3 cup plain full-fat yogurt
1 whole chicken cut up or 8 pieces
1 teaspoon ground turmeric
1-2 tablespoons vegetable oil for frying
2 onions, chopped
4 cloves of garlic, chopped
6 tablespoons cashews
2 tablespoons tomato paste
1/2 cup heavy cream, optional
chopped fresh cilantro
1. Place garam masala, cinnamon, chile flakes, ginger and salt in a mortar and lightly crush with the pestle. Mix into yogurt. Add chicken pieces and turn to coat. Cover tightly with plastic wrap and refrigerate overnight. (you can easily peel ginger with a teaspoon)
2. Using a rubber spatula scrape excess marinade from the chicken but keep it. Pat chicken dry with paper towels so that it will brown properly. Sprinkle with the turmeric.
3. Heat about 1 tablespoon of oil in a Dutch oven over high heat. Working in batches add chicken and brown turning occaisionally about 10 minutes or until nicely browned. Add a little more oil as needed. Oh yeah baby. Look at all that golden brown flavour. You should smell the kitchen right now.
4. Remove chicken from pot and set aside. Reduce heat and add onions and garlic. cook stirring until softened about 4-5 minutes. Mix in reserved marinade and tomato paste. Add cashews and chicken. Add a 1/4 cup of water if needed.
5. Cover and cook 15-20 minutes until the chicken is cooked through. Stir in cream if using or 1/2 c. yogurt. Garnish with cilantro.