This week, we tried out a Badami chicken recipe. A delicious medley of spices held together by yogurt. Goes well with broccoli that’s been cooked with a little ginger & curry over rice that’s been cooked with turmeric and chicken bullion.
- Chicken thighs (skins removed)
- 2 packages lowfat plain yogurt (or nonfat)
- 2 small onions, chopped
- 1TB ginger
- 10 cloves of garlic (mashed)
- 6 cloves (ground)
- 1TB cinnamon
- 1TB cardamom (or 6 mashed pods)
- 1TB peanut butter
- 1 can coconut milk
- 2TB oil
- Salt to taste
- ½ tsp turmeric
- 1TB chili powder
- Make a paste of the ginger, garlic, cloves, cinnamon, cardamom, and peanut butter. If you don’t have a garlic press, use the back of a fork to mash the garlic. Slice thinner for easier mashing.
- In a large pot, heat oil. Add the chopped onions. Fry them till they turn golden. Add the paste and fry.
- While frying, add about 1TB of water. Stir in yogurt until smooth. Add salt, turmeric, and chili powder.
- Add chicken. Stir to cover chicken.
- Cook for 10 mins, then add the coconut milk.
- Cook till finished, perhaps another 20-30 minutes.
- Cut up thighs and replace meat in pot. Add any cooked vegetables and cook for another 2-3 minutes.
Serve over rice, or on its own. You can find the original recipe here. I had to substitute some ingredients for convenience, and reduced the onions from 6. That just seemed like too much. Black beans make a good substitute if you want a vegetarian option.
Bonus: For a delicious fall treat, try these pumpkin chocolate chip cookies posted by Frugal Upstate!