1 long hot green chile, seeded and cut into 1/2-inch dice
1 medium tomato, coarsely chopped
4 whole chicken legs, separated into drumsticks and thighs and skinned
2 teaspoons garam masala
1/8 teaspoon saffron threads
Salt and freshly ground pepper
2 cups plain low-fat yogurt
How to Make It
In a mini food processor, finely grind the cashews. Heat the oil in a large skillet. Add the cardamom, cinnamon, bay leaf and peppercorns and cook over moderate heat until sizzling, about 2 minutes. Add the Ginger Paste and Garlic Paste and cook, stirring, for 1 minute. Add the Onion Paste, green chile and cashews and cook for 1 minute. Add the tomato and cook until the liquid evaporates, about 2 minutes. Add the chicken, garam masala and saffron and season with salt and pepper. Cook, stirring, until fragrant and the chicken turns white, about 3 minutes. Add the yogurt and bring to a simmer, then cover and cook over low heat, stirring occasionally, until the chicken is cooked through, about 50 minutes. Season with salt and pepper and serve.
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