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Chicken Recipe

Name: Taj Indian Cuisines Chicken Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.2 kg bone-in chicken pieces (thighs & drumsticks) or boneless chicken, cut into 1-1.5 inch pieces; 1.5 tsp salt; 0.5 tsp black pepper, freshly ground; 0.5 tsp turmeric powder; 0.25 cups plain yogurt (or buttermilk); 1 tbs ginger-garlic paste; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp red chili powder (adjust); 3 tbs vegetable oil or ghee; 1 tsp cumin seeds; 2 cups medium onions, finely sliced; 2 cups tomatoes, pureed (or canned crushed tomatoes); 1 tbs ginger-garlic paste; 2 tsp ground coriander; 1.5 tsp ground cumin; 0.5 tsp garam masala; 0.5 tsp red chili powder (optional); 1 tsp kasuri methi (dried fenugreek leaves) crushed; 0.5 tsp sugar or honey (to balance acidity); 0.5 cups water or low-sodium chicken stock; 0.25 cups fresh coriander (cilantro), chopped; 1 tbs lemon juice; 2 tbs cream or coconut milk; 2 tbs additional chopped coriander for garnish

Inspired by Taj Indian Cuisine

Time1h 10m

Serves4

Your selection cooked in tomato and onion gravy with coriander and cumin flavor

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Ingredients

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Main

2 2/3 lb (1.2 kg) bone-in chicken pieces (thighs & drumsticks) or boneless chicken, cut into 1-1.5 inch pieces

1 1/2 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

1/2 tsp turmeric powder

Marinade

1/4 cups plain yogurt (or buttermilk)

1 tbs ginger-garlic paste

1 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp red chili powder (adjust)

Gravy / Sauce

3 tbs vegetable oil or ghee

1 tsp cumin seeds

2 cups medium onions, finely sliced

2 cups tomatoes, pureed (or canned crushed tomatoes)

1 tbs ginger-garlic paste

2 tsp Ground coriander

1 1/2 tsp Ground cumin

1/2 tsp Garam masala

1/2 tsp red chili powder (optional)

1 tsp kasuri methi (dried fenugreek leaves) crushed

1/2 tsp sugar or honey (to balance acidity)

1/2 cups water or low-sodium chicken stock

1/4 cups fresh coriander (cilantro), chopped

1 tbs ReaLemon lemon juice

To finish (optional)

2 tbs cream or coconut milk

2 tbs additional chopped coriander for garnish

Method

Main

Prepare chicken

Pat chicken pieces dry. Sprinkle 1.5 tsp salt, 1/2 tsp black pepper and 1/2 tsp turmeric over the chicken and rub to coat evenly. Set aside.

Marinade

Marinate

In a bowl mix 1/4 cup yogurt, 1 tbsp ginger-garlic paste, 1 tsp ground cumin, 1 tsp ground coriander and 1/2 tsp red chili powder. Add the seasoned chicken pieces, coat thoroughly, cover and refrigerate for at least 30 minutes (or up to 4 hours).

Gravy / Sauce

Cook onions

Heat 3 tbsp oil or ghee in a large heavy-bottomed skillet or Dutch oven over medium heat. Add 1 tsp cumin seeds and let them sizzle 10–15 seconds. Add 2 cups finely sliced onions and a pinch of salt. Cook, stirring occasionally, until onions are deep golden brown and caramelized, about 12–18 minutes. Reduce heat if onions begin to brown too quickly.

Add aromatics

Stir in 1 tbsp ginger-garlic paste and cook 1–2 minutes until raw smell disappears.

Add tomato base & spices

Pour in 2 cups tomato puree and stir. Add 2 tsp ground coriander, 1.5 tsp ground cumin, 1/2 tsp garam masala, 1/2 tsp red chili powder (or to taste), and 1 tsp crushed kasuri methi. Season with 1/2 tsp sugar. Cook the tomato-onion mixture over medium heat, stirring occasionally, until oil begins to separate on the edges and the gravy thickens slightly, about 8–10 minutes.

Add marinated chicken

Increase heat to medium-high. Add the marinated chicken pieces (including any marinade) to the pan, stirring to coat each piece in the gravy. Sear for 3–4 minutes, turning pieces so they brown slightly.

Simmer

Pour in 1/2 cup water or chicken stock to loosen the gravy. Reduce heat to low, cover partially, and simmer until chicken is cooked through and tender: 18–25 minutes for boneless, 25–35 minutes for bone-in, stirring occasionally. Check internal temperature (should reach 74°C / 165°F for poultry) or ensure juices run clear.

Finish

Once chicken is cooked and gravy has reached desired consistency, stir in 1 tbsp lemon juice, 2 tbsp cream or coconut milk (optional for a richer finish), and 1/4 cup chopped fresh coriander. Adjust salt and spices to taste. Cook uncovered 1–2 minutes more. If gravy is too thin, simmer a few minutes uncovered; if too thick, add up to 2–4 tbsp water.

Garnish & serve

Turn off heat, sprinkle additional chopped coriander if desired, and serve hot with rice, naan, or flatbreads.