0
10 large garlic cloves
1/3 cup vegetable oil
4 1/2 tsp cumin seeds
1 tbsp coriander seeds
1 tsp to 1 tbsp salt
1 cup buttermilk or 3/4 cup plain yogurt
16 skinless, boneless chicken thighs
2 cups chopped fresh cilantro, with stems
2/3 cup chopped fresh mint
2 jalalpenos, seeded and finely chopped
1 large red onion, chopped
1 tbsp chopped fresh ginger
1/2 tsp asafetida, optional
1 cup water
Mince garlic. Heat oil in a large saucepan over medium heat. Add cumin and coriander seeds. Sizzle 30 seconds. Reduce heat to medium-low. Add garlic. Stir frequently so flavours develop, 2 to 3 min. Add 1 tsp (5 mL) salt. Turn off heat. Let pan sit 3 min. Stir in yogourt, then chicken. Then increase heat to medium. Cover and gently simmer, turning chicken occasionally, until cooked through, 20 to 25 min.
Meanwhile, for chutney, place half of cilantro, mint, jalapeno, onion, ginger, asafetida (if using) and water in a blender. Purée, scraping down sides as needed. Pour into a bowl. Repeat with remaining ingredients. Set aside.
When chicken is cooked, stir in chutney. Serve immediately or keep covered in refrigerator up to 2 days. To reheat, bring to a boil over medium heat, stirring often. Then reduce heat to medium-low and stir often until hot.
Calories 464, Protein 46.6g, Fat 25.5g, Fibre 1.9g, Sodium 612mg.
This delicate curry tastes best when you include both cilantro leaves and stems.
Asafetida is a pungent-smelling spice with a mild taste that's sold at Indian grocers. However, the recipe will also taste fine without it.