My wonderful friend, Nida, made this chicken for a celebration. I had to have this recipe and she graciously obliged. I’ve modified it a tiny bit. As written it serves about 3-4 people but don’t expect leftovers!
- 0.5 kg (1 lb) boneless chicken pieces (thighs work well) or 1 kg (2 lb) bone-in chicken pieces
- 1 tsp whole cumin seeds, dry roasted
- 2 tsp fresh ginger
- 2 tsp fresh garlic
- 1/2 – 1 tsp salt (to taste preferences)
- 1/2 tsp white pepper (I only had black)
- 1 tsp garam masala (indian spice mix easily available at most grocery stores)
- 1/2 bunch cilantro
- 2 tbsp heavy cream* (just enough to make it a wet mix, but not soupy).
- 1 – 2 chili peppers, seeds out (optional)
Roast the whole cumin seeds in a hot, dry skillet. You’ll know when they are done when you can smell them – don’t let them burn! Remove from heat and set aside. Peel the fresh garlic and ginger, slice into chunks if you don’t have a food processor to make it easier on your Magic Bullet or other blender type appliance. Add cumin seeds, garam masala and salt and pulse until seeds are smashed up. Add remaining ingredients and puree until smooth (less if you desire a chunky marinade). Add more or less cream as needed. Add to chicken and refrigerate for up to 3 hours.
* You could substitute plain greek style yogurt for the cream or omit all together if you don’t do any dairy. Instead use coconut cream (the stuff that rises to the top of the can) in place of the dairy.