I may need this cookbook!! (I’ve also tried the German Apple Cake & Busy Day Chocolate Cake from this book- both absolutely wonderful!!) In this dish, chicken thighs are braised in a delicious and spicy tomato sauce. We ate it with Butternut Squash Basmati Rice (the inspiration for the meal), warm naan, and sautéed kale & chard (with CSA leeks & garlic). A WONDERFUL hearty feast on a cold and rainy day!!
This recipe was adapted from Mad Hungry by Lucinda Scala Quinn, via Martha Stewart Living. I used ghee instead of vegetable oil, increased the amount of garlic, and used a jalapeño.
Angie of The Novice Gardener asked for Indian food, so I am bringing this one to Fiesta Friday #41 this week! Enjoy!
- 2 tablespoons vegetable oil or ghee
- 10-12 boneless, skinless chicken thighs
- coarse salt and freshly ground black pepper
- one small onion, chopped
- 6 cloves of garlic, minced
- 1-inch piece fresh ginger, peeled and finely grated
- 1 small green chile (I used a jalapeño)
- 1 tablespoon cumin
- 1/4 teaspoon cayenne
- 2 tablespoons garam masala
- 1 28-ounce can pureed tomatoes
- 1/2 cup water
- 1/4 cup heavy cream
- Heat a large skillet over medium-high to high heat. Add 2 tablespoons ghee or vegetable oil.
- Season chicken with salt and pepper and add to hot pan. Brown on both sides. Cook in batches if needed.
- Remove chicken from pan and add onion, garlic, and ginger. Cut a slit into the chile lengthwise and add to pan. Saute the onion mixture until softened, about 3-5 minutes.
- Add spices and cook for 30 seconds.
- Add tomatoes and 1/2 cup water and stir. Add chicken back to pan and bring up to a simmer. Cover and simmer until chicken is cooked through and sauce is thickened, about 30 minutes. Turn chicken occasionally throughout cooking.
- When ready to serve, uncover and stir in cream. Simmer for 1 minute and serve.
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