Badami Chicken - Almond Milk Curry

• Meat

  • 2 lbs Chicken thighs, bone in skinless

• Produce

  • 1 Bay leaf
  • 2 tsp Coriander, Powder
  • 2 cloves Garlic
  • 1 one inch piece Ginger
  • 2 Green chilis
  • 1 Onion, large
  • 1 can Tomatoes

• Refrigerated

  • 2 cups Almond milk, unsweetened

• Baking & Spices

  • 1/2 tsp Cardamom, powder
  • 1 Cinnamon stick
  • 1 tsp Garam masala, powder
  • 2 tbsp Kasoori methi
  • 1 Salt
  • 1/2 tsp Turmeric, powder

• Oils & Vinegars

  • 2 1 tbsp oil

• Nuts & Seeds

  • 1 tsp Cumin, powder

• Dairy

  • 2 tbsp Yogurt

• Other

  • 1 tsp Kala jeera

Found on whitbitskitchen.com

Description

Ingredients

• 2 lbs chicken thighs, skinless, bone in
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 one inch piece ginger, minced
• 2 green chilis, diced
• ½ tsp turmeric powder
• 1 can diced tomatoes
• 2 +1 tbsp oil
• 1 tsp kala jeera
• 1 cinnamon stick
• 1 bay leaf
• 2 cups unsweetened almond milk
• 2 tbsp yogurt
• 2 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp cardamom powder
• 2 tbsp crushed kasoori methi
• salt to taste
• 1 tsp garam masala powder

Directions

• Cut chicken away from bone and cut into large pieces, leaving some chicken on the bones.
• Heat 2 tbsp oil in a large pan.
• Add chicken in batches to oil and brown on both sides. Remove chicken and set aside.
• In the same pan add the onions, garlic, ginger, and green chilis. Saute till onions are golden. Add turmeric and tomatoes. Saute for one minute.
• Remove from pan and blend. Set aside.
• Add the remaining oil to pan and add kala jeera, cinnamon, and bay leaf. Saute for one minute then add the blended tomatoes and onions.
• Stir together the almond milk and yogurt, then add to pan.
• Add the rest of the spices except for garam masala. Stir.
• Add the chicken.
• Reduce heat and simmer for 45 minutes or until chicken is tender.
• Stir in garam masala.
• Serve hot with naan, rice, or chapati.