Nutritive Information
Per serving:- 353 calories
- 20 g fat(9 g sat)
- 2 g fiber
- 14 g carbohydrates
- 30 g protein
- 94 mg cholesterol
- 7 g sugars
- 139 mg calcium
- 418 mg sodium
- 538 mg potassium
Ingredients
- 6 cloves garlic, finely grated or minced
- 1 2-inch piece fresh ginger, peeled and finely grated or minced
- 1 cup plain yogurt, preferably not Greek
- 1 serrano chile, minced
- 2 tablespoons chickpea flour (optional)
- 1 tablespoon ground coriander
- 1 teaspoon kashmiri chili powder
- 1 teaspoon garam masala
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon kosher salt
- ½ teaspoon crushed saffron
- 1½ pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
- Sauce
- 2 tablespoons coconut oil
- 6 whole cardamom pods, lightly crushed
- 4 whole cloves
- 3 2-inch cinnamon sticks
- 1 large white onion, finely chopped
- 1 serrano chile, julienned, plus more for garnish
- 2 tablespoons dried fenugreek leaves
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon Kashmiri chili powder
- 1 cup no-salt-added tomato sauce
- ¾ teaspoon kosher salt
- ⅔ cup water
- 2 tablespoons cashew butter
Instructions
- To marinate chicken: Combine garlic and ginger in a bowl. Press with a spoon to make a paste. Transfer 2 packed tablespoons to a large bowl and add yogurt, serrano, chickpea flour (if using), 1 tablespoon coriander, 1 teaspoon chili powder, garam masala, ground cinnamon, cumin, turmeric, ½ teaspoon salt and saffron; whisk until well combined. Add chicken and stir to coat. Cover and refrigerate at least 2 hours and up to 1 day. Refrigerate the remaining garlic-ginger paste.
- To prepare chicken: Position a rack in upper third of oven; preheat broiler to high. Line a baking sheet with foil.
- Spread the chicken on the prepared baking sheet. Broil until the chicken is cooked through and starting to brown, 10 to 12 minutes.
- To prepare sauce: Heat oil in a large saucepan over medium heat. Add cardamom, cloves and cinnamon sticks; cook, stirring, until fragrant, about 1 minute. Add onion and cook, stirring occasionally, until translucent, 3 to 5 minutes. Stir in serrano, fenugreek, coriander, garam masala, chili powder and the reserved garlic-ginger paste. Cook, stirring, for 1 minute. Stir in tomato sauce and salt; cook for 2 minutes more. Add water and cashew butter; increase heat to medium-high and cook, stirring often, until the sauce looks creamy, about 5 minutes. Add the chicken and any accumulated juice to the sauce. Cook, stirring, until heated through, 2 to 3 minutes. Serve with sliced serrano chile, if desired.