SPICY INDIAN CHICKEN

Spicy Indian Chicken

 

For the marinade
6 oz chicken (I used thighs with bone. The original recipe calls for up to a pound)
1tsp salt
1tsp black pepper
1T grated garlic (More than the original but I like it.)
1 T fresh grated ginger (More than the original but I like it.)
1/2tsp paprika
1/2tsp garam masala
1 T dried coriander (No fresh available.)
2 T yogurt

For the masala (Sauce Blend):
3 T olive oil
1 tsp cumin seeds
4 cloves
1 bay leaf
1 star anise
Pinch of cinnamon powder
1 onion, diced
1 slice 1/8 inche hot pepper
1 T grated garlic
1 T grated ginger
salt (according to taste)
1tsp garam masala
1/2 tsp turmeric powder
1/2 tsp paprika powder
1 T coriander
4 oz crushed Tomatoes

Instructions:
1.Mix the marinade in a bowl until uniform, add the chicken pieces.
2.Leave to marinate for one hour in the fridge
3.While waiting, add oil to coffeepot and when hot add cumin, cloves, hot pepper, cinnamon powder, bay leaf and star anise.
4.Once the seeds start to sizzle, add the onion and cook until glazed over about 1 hour
5.Add garlic and ginger and stir into pot
6.Next add the garam masala, turmeric powder, coriander, and paprika. Mix until uniform
7.Add the crushed tomatoes, stir and let cook 1 hour
8.Add the marinaded Chicken and stir until uniform
9.Cover with foil and cook 2 to 4 hours until separates with fork
10.Serve with brown rice.