This is the first recipe post of 2018 and it sure is a winner – a warm, Indian spiced chicken in white sauce with fresh garlic flat-breads sounds like a cozy winter meal! After being away in India for earlier this year, it’s been all home cooked meals for me with the intention of bringing back some balance. I am decidedly not going crazy with the New Year bandwagon of detoxes and diets but instead being more mindful about food in general.
A conscious new addition to each of my main meals has been a spoonful of ghee. I am appreciating this without any remorse and loving the feeling of satiety after each meal. My sugar cravings have gone down considerably and I am honestly loving this new found guilt-free but mindful relationship with food.
So back to the recipe, its not too arduous to put together, a handy tip is to marinate the chicken over the weekend, refrigerate it and cook during the week. This makes eating flavorful meals during the week so easy.
I marinated the chicken with coconut milk yogurt, salt, freshly ground ginger and garlic. You could use any kind of plain yogurt for the marinade.
Sometimes I marinate the chicken, freeze and cook it few weeks later, this works so well especially when I’m crazy busy at work.
For the sauce I used red onions, fresh ginger and garlic, spices, hot green chilies, cashews and melon seeds. I bought melon seeds from the local Indian store but if you can’t find melon seeds you could use just cashews or poppy seeds as well.
First grind the sliced red onion, ginger, garlic, and green chilies in a food processor.
Soak the melon seeds and cashews for few hours before grinding them in a food processor to form a white paste.
To make the chicken, first fry the whole spices in a pan with some oil, then add the onion paste and cook for few minutes. Add the marinated chicken to the pan and when the chicken is more than half cooked add the melon-cashew paste. Let it simmer until the chicken is completely cooked.
Sprinkle crushed dried fenugreek leaves before serving along with spicy green chilies if you will. I served this with fresh green garlic cassava flat breads…so good!
- 1 Lbs Chicken Thighs (cut into small cubes)
- 2 Tbsp Ghee
- 1 Inch Cinnamon Stick
- 4-5 Black Peppercorns
- 3-4 Cloves
- 2-3 Pods of Green Cardamom
- 1 Black Cardamom
- Salt to Taste
- Marinade
- 1 Cup Yogurt (Greek or coconut yogurt)
- Salt to Taste (just enough for the chicken)
- 1 Tbsp Fresh Ginger and Garlic Paste
- Onion Paste
- 1 Medium Size Red Onion
- 1 Clove of Garlic
- 1 Inch Fresh Ginger
- 2-3 Hot Green Chilies
- White Sauce
- 1 Tbsp Melon Seeds
- 1/4 Cup Cashews
- 1/3 Cup Water
- Marinate the chicken with all ingredients listed under marinade and set aside.
- Grind all ingredients for the onion paste and set aside.
- Soak cashews and melon seeds in water for 3-4 hours and then grind to form a smooth paste.
- Heat ghee in a pan and fry whole spices for 2 minutes.
- Add the onion paste to the pan, salt, and cook for 5-10 minutes.
- Add the marinated chicken and let it cook for 15-20 minutes.
- When the chicken is almost done, add the cashew-melon paste and cook for another 10 minutes.
- Ideally marinate the chicken and refrigerate it for 8-10 hours.
- Poppy seeds can be used in place of melon seeds.
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