Spicy Indian Chicken
Author: 
 
Ingredients
  • Cucumber Raita:
  • 1 small cucumber, seeded, shredded, and squeezed dry
  • 1 cup plain yogurt (I used Greek yogurt)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon paprika
  • Spice Mixture:
  • 1 bay leaf
  • 1 cinnamon stick (1-1/2 inches)
  • 4 peppercorns
  • 2 small dried hot chili peppers
  • ¼ teaspoon ground cardamom
  • Chicken:
  • About 3 pounds chicken thighs, skin removed
  • Onion paste mixture:
  • ½ cup chopped onion
  • 3 cloves garlic
  • 1 cube (1-inch) gingerroot, pared and chopped
  • Remaining ingredients:
  • 1 Tablespoon unsalted butter
  • 1 medium onion, sliced
  • ½ teaspoon ground turmeric
  • ½ teaspoon crushed red pepper flakes (or more if you like more heat!)
  • 3 medium tomatoes, chopped
  • 1 can (10-3/4 ounces) chicken broth
  • 2 medium carrots, pared and cut into 1-inch pieces
  • To serve:
  • Hot cooked rice to serve 6
  • 2 Tablespoons chopped cilantro (or parsley)
  • Naan bread, optional
Instructions
  1. Make Cucumber Raita: Combine all raita ingredients and mix well. Cover and chill while preparing other ingredients.
  2. Make Spice mixture: Grind all spice mixture ingredients in a spice grinder or blender to make a coarse powder; set aside.
  3. For chicken: Place chicken pieces on a non-stick foil-lined pan. Dust each piece with a little of the spice mixture, reserving the rest for the sauce. Place chicken under the broiler (may have to do in two batches) and broil, turning once, until browned about 8-9 minutes per side, or less if thighs are smaller; just watch carefully. Set chicken aside.
  4. For Onion Paste mixture: grind together all onion paste ingredients in a blender or food processor to a paste; set aside.
  5. For remaining ingredients: Melt the butter in a large skillet. Sauté the sliced onion until golden and softened. Stir in onion paste, reserved spice mixture from the chicken, turmeric, and red pepper flakes. Cook and stir for a minute, then add chopped tomatoes and cook for 3 minutes. Stir in chicken broth and carrots, then lay broiled chicken on top. Bring to a boil, then reduce heat to low and simmer, covered, turning chicken occasionally until tender and cooked through, about 30 minutes.
  6. To serve, Place chicken on a platter and spoon on some of the sauce; place any remaining sauce in a bowl to pass. Serve chicken and sauce with hot cooked rice stirred with cilantro or parsley in a serving bowl. Serve with the chilled cucumber raita in another bowl. Naan bread is optional but good dipped into any remaining sauce. Serves 6.
Recipe by The Culinary Cellar at https://theculinarycellar.com/the-first-cuisine-magazine-jan-feb-1979/