INGREDIENTS:
1 pint plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoon paprika
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 pounds boneless, skinless chicken thighs
6 cloves garlic, minced
2 serrano peppers, finely chopped
1 inch of ginger, peeled and finely chopped
2 yellow onions, diced
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (29 ounce) can tomato puree or sauce
1 cup heavy cream
1 bunch chopped fresh cilantro
DIRECTIONS:
1.
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, paprika, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2.
Heat oil in a large heavy skillet over medium heat. Saute garlic, ginger, onion and jalapeno for 1 minute. Add the marinated chicken thighs, and brown. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, and the chicken in cooked through, about 45 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
