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Chicken Curry with Carom Seeds: Nanoo’s Chicken

April 3, 2018
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Delicious, delicious chicken curry- you won’t get this in any restaurant!
Nanoo's Chicken

  • 2 pounds skinless, bone-in, chicken thighs
  • 1 cup yogurt
  • 2 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 garam masala
  • 1 tablespoon ajwain
  • ½ cup extra light olive oil
  • 1 cinnamon stick
  • 1 black cardamom
  • 3 cloves
  • 1 tablespoon cumin seeds
  • 3 large onion, sliced
  • 1 head of garlic, sliced
  • 2 inch piece ginger, sliced
  • 1 teaspoon turmeric
  • ¼ teaspoon cayenne pepper
  • 1 cup chicken stock
  • Salt to taste

Mix the yogurt, salt, cayenne pepper, garam masala and ajwain and add to a large mixing bowl. Add the chicken and marinate over night, or at least 3 to 4 hours.

In a large saucepan, heat the oil and add the cinnamon, cardamom, cloves and cumin seeds. Once the spices begin to sizzle, about 30 seconds, add the onions. Saute on medium heat till the onions are translucent and decreased in size by half, about 10 minutes. Add the ginger and garlic and sauté on medium heat for 5 minutes. Add the chicken and sauté for 15-20 minutes until the onions, ginger and garlic begin to disintegrate. Add the chicken stock and cook on low heat 40 to 50 minutes. Check for seasonings and serve with rice or fresh roti.

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