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This is an Atkins friendly recipe I found in a regular cookbook. It makes alot of sauce, so you might want to double the amount of chicken. I have what I did to it after the recipe.
What I did…
I ground the cinnamon, cardamom seeds, cloves, and bay leaves in a coffee grinder because I thought my blender wouldn’t be strong enough to grind the spices along with the vegetables.
I didn’t have dried red peppers so I substituted fresh jalapeno chilis for it. I ground that with the other vegetables.
I halved the recipe for the sauce and used 6 chicken thighs.
From Madhur Jaffrey’s An Invitation to Indian Cooking
Chicken with tomato sauce and butter
4 chicken legs
2 chicken breasts
2 medium onions, chopped
5 garlic cloves, chopped
2 inch piece of ginger root, peeled and chopped
1 stick cinnamon, broken into pieces
Seeds from 6 cardamom pods
8 whole cloves
2 bay leaves
1 hot dried red pepper
2 cups tomato sauce
2/3 cup water
1 teaspoon salt
4 tablespoons butter
Put the onion, garlic, ginger, cinnamon stick, cardamom seeds, cloves, bay leaves and red pepper into a blender and blend until smooth. Set aside.
In frying pan, heat some oil and brown the chicken pieces on all sides. Set aside. To the same pan, add the onion mixture. Cook stirring until the paste is lightly browned. Add the tomato sauce, 2/3 cup water and salt; simmer for 25 minutes.
Add the chicken to the sauce. Simmer for 25-30 minutes until the chicken is cooked. Remove from heat. Add the butter and stir into the sauce.
Chicken with tomato sauce and butter
4 chicken legs
2 chicken breasts
2 medium onions, chopped
5 garlic cloves, chopped
2 inch piece of ginger root, peeled and chopped
1 stick cinnamon, broken into pieces
Seeds from 6 cardamom pods
8 whole cloves
2 bay leaves
1 hot dried red pepper
2 cups tomato sauce
2/3 cup water
1 teaspoon salt
4 tablespoons butter
Put the onion, garlic, ginger, cinnamon stick, cardamom seeds, cloves, bay leaves and red pepper into a blender and blend until smooth. Set aside.
In frying pan, heat some oil and brown the chicken pieces on all sides. Set aside. To the same pan, add the onion mixture. Cook stirring until the paste is lightly browned. Add the tomato sauce, 2/3 cup water and salt; simmer for 25 minutes.
Add the chicken to the sauce. Simmer for 25-30 minutes until the chicken is cooked. Remove from heat. Add the butter and stir into the sauce.
I ground the cinnamon, cardamom seeds, cloves, and bay leaves in a coffee grinder because I thought my blender wouldn’t be strong enough to grind the spices along with the vegetables.
I didn’t have dried red peppers so I substituted fresh jalapeno chilis for it. I ground that with the other vegetables.
I halved the recipe for the sauce and used 6 chicken thighs.
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