- One chicken leg with thigh – double the recipe if you wish
- 1/2 Onion, 3 cloves garlic, 1 stalk celery, 1 tsp fresh ginger – chop
- 1 Serrano pepper without the seeds
- 2 TBL canola oil or ghee
- 1.4 tsp each: Salt, powdered ginger, turmeric, chili powder, clove
- 1/2 tsp each: Cinnamon, sugar, cumin, coriander, cardamom
- 1/4 C yogurt
- 1 can crushed San Marzano tomatoes
- 2 C chicken stock
- 2 TBL butter
- 1/4 C half and half
- Cilantro, naan and cooked Pulao Rice
- Cut the chicken into pieces and set aside
- Put canola into a skillet and turn on medium low heat
- Heat the onion, garlic, celery and ginger for 5 minute
- Put the onion mixture, Serrano, and half the spice into a blender and puree. Strain through a colander, discarding the solids.
- Toss the chicken pieces in with the other half of the spice mixture
- Add the coated chicken to the skillet and cook until browning just barely begins
- Dump everything into a large mixing bowl
- Add 1/4 C yogurt and toss together
- Refrigerate and marinate 2-4 hours
- In about three hours, heat one can of crushed tomatoes and 2 C chicken stock in a large oven-safe stock pot
- Toss the chicken mixture in with the tomatoes
- Bake uncovered in the oven at 350º for 12-15 minutes
- Put onto stovetop over medium-high heat and add 2 TBL of butter and 1/4 C cream
- Stir for 5-10 minutes to reduce
- Serve garnished with cilantro, and with hot naan rubbed with butter and then put under the broiler briefly
- Rice works well as a side for this dish also
