Yield: 6 portions
Vegetable oil – 3 Tbsp.
Large onions, thinly sliced – 4
Ginger root, peeled and minced – 3-in
Garlic cloves, minced – 8
Green serrano chiles, chopped – 2 to 3
Chicken, cut into pieces – 2 (3 lb. each)
Large tomatoes, coarsely chopped – 5
Black cardamom pods – 3 to 4
Cinnamon stick – 2 (1-in. piece)
Whole cloves – 5 to 6
Whole black peppercorns – 6 to 8
Small bay leaves – 2
Ground coriander – 3 Tbsp.
Ground cumin – 2 Tbsp.
Cayenne pepper – 1 tsp.
Turmeric – 1/4 tsp.
Plain yogurt – 1/2 cup
Dark rum – 1/4 cup
Salt – 1 tsp.
Fresh cilantro – as needed
Method:-
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- Heat oil in large saucepan over high heat. Add onions and sauté 2 minutes. Stir in ginger, garlic and chiles.
- Add chicken pieces and brown lightly.
- Add tomatoes and remaining spices, yogurt, rum and salt. Reduce heat to low and braise 40 minutes until chicken is cooked through. Serve with cilantro and rice.