A go-to FOR OUR KIDDOS, THIS creamy, RICH, AND COMFORTING DISH BRINGS A harmonious BLEND OF SWEET, savory, AND MINIMALLY SPICY FLAVORS.

Serves: 4 - 6 people

Cook Time: 45 minutes - 1 hour

INGREDIENTS:

• 4 tbsp oil (Vegetable or Extra Virgin Olive oil, your choice!)

• 2 medium finely chopped onions

• 2 tbsp garlic paste (refer to my garlic paste recipe below!)

• 2 tbsp ginger paste (refer to my ginger paste recipe below!)

• 2 pounds of bone-in chicken 

• ½ cup of plain yogurt 

• 4 - 6 green cardamoms

• 1 cinnamon stick

• 2 tsp salt (adjust per your taste)

• 2 bay leaves

• 3 - 5 cloves

• 3 - 4 sliced green Thai chilis (keep the chilis whole if your spice tolerance is low, let the spicy lovers pop the chilis on their plate!)

• ½ tsp sugar

• ¼ - ½ cup of warm milk 

• 1 tsp ground cumin

INSTRUCTIONS:

⋄ Step 1:

Using a large pot, add 4 tablespoons of oil and add 2 medium finely sliced onions over medium heat. Mix for about 3 minutes (or until onions become slightly golden). 

⋄ Step 2:

Add 2 tablespoons of garlic paste, and 2 tablespoons of ginger paste into the pot; cook and gently stir for 1 minute.

Next add your 2 pounds of chicken, ½ cup of plain yogurt, 4 - 6 green cardamoms, 1 cinnamon stick, 2 teaspoons of salt, 2 bay leaves, and 3 - 5 cloves; mix well and cover the pot with a lid over medium-high heat. Cook for 15 minutes, occasionally stirring.

⋄ Step 3:

 Remove the lid and bring the pot to a low simmer. Add in your 3 - 4 sliced green Thai chilis and ½ teaspoon of sugar into the pot; cook until the chicken is tender, occasionally stirring.

⋄ Step 4:

Add ¼ cup of warm milk (depending on your preferred thickness of the gravy, adjust the thickness of the gravy by adding more warm milk for a thin gravy or cooking gravy down for a thickened gravy).

Once your desired gravy consistency is achieved, add 1 teaspoon of ground cumin and stir. Your dish is now complete and ready to serve.

Serve hot with rice or pulao. 

From our kitchen to yours, Bismillah.

How to Make Ginger Paste: 

Take 1 medium sized ginger root and a quarter cup of water and blend until you have the consistency of a puree. Set aside and use the required amount for the recipe. Store the remainder in the fridge for future use.

How to Make Garlic Paste: 

Take 1 full head of peeled garlic and a quarter cup of water and blend until you have the consistency of a puree. Set aside and use the required amount for the recipe. Store the remainder in the fridge for future use.