This creamy Indian dish gets extra flavor from its marinade.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|8 skinless and boneless chicken thighs||1 tsp ground turmeric|
|2 garlic cloves||1 tsp ground cumin|
|1in (2.5 cm) piece fresh ginger, peeled and sliced||1 1/4 cups heavy cream|
|2 tbsp fresh lime juice||1 tbsp tomato paste|
|2 tbsp chopped cilantro, plus more to garnish||1 tbsp fresh lemon juice|
|2 tbsp vegetable oil||salt and freshly ground black pepper|
|1 red onion, chopped||1 fresh hot red chile, seeded|
Place the chicken thighs in a single layer in a shallow dish. Puree the garlic, ginger, lime juice, chile, cilantro and 1 tbsp of the oil in a food processor. Spread over the chicken. Cover and refrigerate for at least 2 and up to 8 hours.
Heat the remaining oil over medium-high heat. Add the onion and cook about 4 minutes, until beginning to brown. Stir in the turmeric and cumin and cook for 30 seconds. Remove from the heat.
Preheat the broiler. Line the broiler rack with oiled aluminum foil. Remove the chicken from the marinade, reserving the marinade. Place on the rack and broil, turning occasionally, about 5 minutes, until the chicken is singed and almost cooked through.
Meanwhile, add the reserved marinade to the onion mixture. Stir in the cream, tomato paste, and lemon juice. Bring to a boil over high heat, stirring often. Add the chicken to the sauce and reduce the heat to medium. Simmer for 5 minutes, until the chicken is cooked through. Season with salt and pepper. Sprinkle with cilantro and serve hot.
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