You cannot go wrong with this curry, especially if you cook it up for a potluck. The blend of almonds with hot chilies gives you that warm Mughalai aroma and taste!
Serves: 4-6; Prep time: 45 minutes
1 cup onions chopped
1 cup tomatoes chopped
1 tsp ginger garlic paste
1 cup of sliced almonds or ½ cup almond butter
1 tsp red chili powder
¼ tsp turmeric powder
1/2 inch cinnamon bark
2 green cardamoms
1/4 tsp pepper seeds
2 tsp coriander powder
For the marinade:
2 tsp olive oil
6 chicken thighs de-skinned
1 tsp lime juice
1 tsp chili powder
Pinch of turmeric
1 tsp ginger and garlic paste
Salt to taste
Slit the chicken thighs and marinate it with the rest of the ingredients, let it sit in the fridge for about 15 minutes.
In the meantime, get a fairly large, thick bottom saucepan, on medium heat. Add 2 tsp olive oil. When it begins to shimmer, toss in the cloves, cinnamon and cardamoms, as they splatter, add ginger garlic paste, chopped onions, and cook covered.
When they turn transparent add the sliced almonds, tomatoes and cook until soft and pulpy. If you are using almond butter, wait until the tomato gets soft, and then add it in.
Add in all the powders, and cook on medium for another 5-8 minutes. By this time the oil would have separated. Turn off the heat.
Get about half the curry into a blender, and grind it to a paste. Let the curry cool down a bit before you turn on that blender. Pour the paste back into the pot, and start up the heat to medium. Arrange the marinated chicken thighs on the simmering mixture and cook covered first 10 minutes, then low for the next 10. for about 20-25 minutes overall.
Check to see if the chicken is cooked through. It goes just great with chapathis, or complimented with flavored/plain rice too. Enjoy!