Excerpted from Neelam Batra
Makes 4 to 6 servings
1/4 cup Chickpea Masala with Pomegranate Seeds (recipe follows)
2 tablespoons basic ginger-garlic paste
1 (2 1/2- to 3-pound) chicken, skinned and cut into serving pieces (discard the back and wings)
1 cup nonfat plain yogurt, whisked until smooth
1 teaspoon garam masala + 1/4 teaspoon for garnish
1/2 teaspoon ground paprika
1 teaspoon salt, or to taste
2 tablespoons peanut oil
3 to 5 dried red chile peppers, such as chile de arbol, with stems
1 teaspoon cumin seeds
2 tablespoons finely chopped fresh curry leaves
1/4 cup finely chopped fresh cilantro, including soft stems
1. Prepare the chickpea masala and ginger-garlic paste. Then, place the chicken in a large non-reactive bowl and add the yogurt, ginger-garlic paste, 1 teaspoon garam masala, paprika, and salt. Mix well, making sure the chicken pieces are well coated with the marinade. Cover with plastic wrap and refrigerate at least 4 and up to 24 hours.
2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the red chile peppers, and cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the curry leaves and stir about 1 minute.
3. Add the chicken plus all the marinade and cook over medium-high heat for the first 3 to 5 minutes and then over medium heat until the chicken is golden, about 10 minutes.
4. Add the cilantro and cook about 5 minutes. Then add the chickpea masala and cook until the chicken is tender and the gravy thick, about 20 minutes. Transfer to a serving dish, sprinkle the ¼ teaspoon garam masala on top, and serve.
Photo Credit: y2bk VIA Flickr http://www.flickr.com/photos/y2bk/