Ingredients:
1 lb. chicken pieces
1 (6 oz.) tub Greek yogurt
2 jalapeno peppers, diced
1 Tbsp. ginger paste
1 tsp. garlic paste
2 medium onions, quartered, blanched & pureed
1 tsp. white pepper powder
4 Tbsp. vegetable oil
1 cinnamon stick
1 star anise
½ tsp. Shah Jeera or cumin seeds
Salt to taste
¼ tsp. sugar
1 tsp. ghee
Deep fried onions
Grind to a powder:
4 cardamom pods
4 cloves
1 star anise
Directions:
1. Marinate chicken pieces for 1 hour in 1 Tbsp. oil, onion, ginger, garlic pastes, diced jalapeno peppers, white pepper powder, salt and yogurt.
2. Heat oil over high heat and stir-fry cinnamon stick, star anise and cumin seeds.
3. Turn heat down to medium-low and add marinated chicken to the pan.
4. Stir gently, cover and simmer until chicken is cooked through, about 25-30 minutes.
5. Add ground garam masala powder, sugar, salt to taste and remove from heat.
6. Garnish with ghee and fried onions; serve with steamed rice, paratha or chapatis.
Note: Don't let the gravy come to a boil. The chicken must be cooked on low heat so that the yogurt does not separate.
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