Ingredients with Measurements:
- 4 chicken thighs
- 1/4 cup ghee
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup chicken broth
- 1/4 cup cilantro, chopped
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat ghee in a Dutch oven over medium-high heat.
2. Add chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove chicken from the pot and set aside.
3. Add onion, garlic, and ginger to the pot and cook until softened, about 5 minutes.
4. Add cumin, coriander, turmeric, paprika, salt, and black pepper to the pot and cook for 1 minute, stirring constantly.
5. Add chicken broth to the pot and bring to a simmer.
6. Return chicken to the pot and spoon some of the sauce over the chicken.
7. Cover the pot with a lid and reduce heat to low. Cook for 30-40 minutes, or until the chicken is cooked through and tender.
8. Remove chicken from the pot and set aside.
9. Increase heat to high and cook the sauce until it thickens, about 5 minutes.
10. Return chicken to the pot and coat with the thickened sauce.
11. Garnish with chopped cilantro and serve.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
5. Temperature:
Medium-high heat for browning chicken, low heat for braising chicken, high heat for thickening sauce.
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 28g
Protein: 28g
Carbohydrates: 7g
Fiber: 1g
Sugar: 2g
Sodium: 600mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Ghee can be substituted with butter or oil.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add diced tomatoes or tomato paste for a richer sauce.
- Add diced potatoes or carrots for a heartier meal.
- Add chopped jalapenos or chili powder for a spicier dish.
Tips and tricks:
- Make sure to brown the chicken well before braising to develop flavor.
- Use a heavy-bottomed pot to prevent burning.
- Adjust the seasoning to taste.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a bed of rice or with naan bread.
Garnishes:
Chopped cilantro, sliced green onions, or a dollop of yogurt.
Pairings:
Pair with a side of roasted vegetables or a salad.
Suggested side dishes:
- Roasted cauliflower
- Cucumber and tomato salad
- Sauteed spinach
Troubleshooting advice:
- If the sauce is too thin, cook it for a few more minutes to thicken it.
- If the chicken is not cooked through, return it to the pot and cook for a few more minutes.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ghee is a type of clarified butter commonly used in Indian cuisine.
Flavor profiles:
The chicken is braised in a flavorful sauce made with ghee, onion, garlic, and spices.
Serving suggestions:
Serve with rice or naan bread for a complete meal.
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Region: Indian