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1
Remove fat from the chicken.
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2
Salt and pepper the chicken.
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3
Sprinkle with chili powder.
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4
Add yogurt and mix well until the chicken is covered liberally with yogurt.
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5
Use your hands.
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6
Set aside for 1 hour before cooking.
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7
If kept in the refrigerator, set aside for at least 4 hours.
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8
Heat oil in a large heavy pan.
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9
When oil is hot, add mustard seeds if using mustard seeds.
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10
Add cloves, cardamom, and coriander seeds.
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11
Fry for 30 seconds.
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12
Add the onion and fry for two minutes until onion beings to turn.
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13
Lower heat to medium.
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14
Add the ginger garlic paste and fry for 4 to 6 minutes.
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15
Add mustard powder if using powder, add garam masala, add cumin powder.
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16
Brush excess yogurt off the chicken and put in a large pot.
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17
Add ingredients from frying pan.
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18
Cook uncovered over high heat for 4 minutes.
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19
Reduce heat to low and cover.
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20
Cook for 25 minutes or until the chicken is tender, stirring every 5 minutes.
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21
Important note: When chicken is cooked with a cover on the pot, it releases water that becomes a part of the sauce.
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22
If after 10 minutes, there isn't enough sauce in the pot, add 1/4 cup water.
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23
Conversely if there is too much liquid in the pot, cook uncovered until the liquid evaporates.
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24
Variations There are several variations to the above recipe:
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25
Leave out the yogurt.
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26
Add 1/4 cup of water just before turning the heat to low and covering the pot.
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27
Boil two potatoes for 10 minutes before slicing them thinly.
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28
Add potatoes into the pot when you start cooking the chicken.
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29
This variation is usually called 'Malai Chicken' or literally 'creamy' chicken.
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30
Leave out the yogurt.
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31
When the chicken is 3/4 done, add one small can of tomato paste.
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32
Just before removing add a small carton of whipping cream and cook for a few minutes.
