2 finely diced onion, yellow
8 Clove(s) minced garlic
2 Inch(s) or more, grated ginger
3 peeled, sliced lengthwise potato, red
4 bone-in? skinless, whole/sliced chicken thighs
14 crushed, whole cardamom pods
1 1-2 cinnamon stick
2 whole cardamom, black
4 whole chili, whole red
2 Teaspoon(s) garam masala
1/2 Cup(s) plain whole yogurt
1 Cup(s) water
1 Teaspoon(s) to taste Sea salt
Kashmira says this is her mother's go-to comfort food dish that she would make the family.
It is a delicate, aromatic stew/soup and makes the tummy happy.
(Also, she sometimes uses coconut milk in place of the yogurt. It would be fun to add curry leaves, other veggies, bay leaves, mustard seeds ... it all sounds interesting.)
1. Pour a generous glop of cooking oil into pan. When the oil is hot, add cinnamon, cloves, cardamom, black cardamom and fry until they become fragrant.
2. Add onions and cook till they turn translucent.
3. Add ginger, garlic, and red chilies. Cook until the garlic darkens and starts to stick to the bottom of the pan (gets kind of pasty).
4. Add chicken pieces, 1 tsp salt, potatoes, 1 tsp garam masala, and just enough water to cover. (You can choose how soupy or thick you want it.)
5. When chicken and potatoes are cooked, add yogurt. Season to taste.
This can be eaten with rice, naan bread, or crusty bread.