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In a food processor, add the garlic, ginger, onions and jalapeno peppers and process into a paste. Add a tablespoon of water if needed. Divide seasoning paste into two portions and set aside.
 
Season chicken pieces with salt and black pepper and the rest spice ingredients for the marinade. 
 
In a small bowl, add the yogurt and chickpea mixture...

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In a food processor, add the garlic, ginger, onions and jalapeno peppers and process into a paste. Add a tablespoon of water if needed. Divide seasoning paste into two portions and set aside.
 
Season chicken pieces with salt and black pepper and the rest spice ingredients for the marinade. 
 
In a small bowl, add the yogurt and chickpea mixture and stir to combine. Add half of the garlic ginger seasoning and paste it, stir and then add this yogurt mixture to the seasoned chicken. 
 
With your hands, mix well ensuring yogurt mixture in integrated. 
 
Let sit for 2 hrs. or up to overnight to marinate. 
 
Place a medium iron pot on medium heat. Add the butter, followed by the, Fennel, fenugreek, cinnamon, cumin and cardamom pods. Stir and cook for 20 seconds then add the coriander powder and tomato puree. Cook for 2 minutes on high heat. 
 
Add your chicken pieces and turn about in the pot to evenly coat. Cover and let cook for 6 minutes.  Add the heavy cream, stir occasionally and cook on medium heat covered for 20 minutes. 
 

Season with salt and pepper to taste and add the cilantro. Serve with Basmati Rice, Fried Potatoes or even Rotis. 

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Ingredients 4 persons
  • CHICKEN MARINADE
  • 12 chicken thighs deboned 2 inch pieces
  • 2 tsp salt
  • 1 ½ tsp black pepper
  • 2 tsp of Garam Massala
  • ½ tsp Cinnamon powder
  • 1 tsp Chili powder
  • 1 tsp Turmeric
  • ½ tsp Paprika
  • 6 tbsp Natural Plain Yogurt
  • 2 tbsp Chickpea Flour
  • 4 tbsp butter
  • ¼ tsp Fennel seeds
  • ¼ tsp Fenugreek Seeds
  • 2 whole Cinnamon sticks
  • ¼ tsp whole Cumin seeds
  • 4 whole Cardamom pods
  • 2 tsps Coriander powder
  • 2 tbsp tomato puree
  • 2 cups heavy cream
  • 4 tbsp Minced Cilantro.
Recipes. The Cook & Chef Institute