Ingredients
Masala spices:
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1 teaspoon (5 milliliters) ground coriander
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1 teaspoon (5 milliliters) ground clove
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1 teaspoon (5 milliliters) ground cinnamon
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1 teaspoon (5 milliliters) ground cardamom
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1 teaspoon (5 milliliters) ground black pepper
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1 teaspoon (5 milliliters) ground cumin
Chicken:
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4 cloves garlic
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1 centimeter piece ginger
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454 grams boneless chicken thighs
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4 tablespoons (60 milliliters) vegetable oil
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1 medium onion, chopped
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1 whole green chili, halved
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1 tablespoon (15 milliliters) white vinegar
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1-1/2 tablespoons (22 milliliters) balsamic vinegar
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1 teaspoon (5 milliliters) yellow mustard
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1/2 cup (120 milliliters) tomato puree
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1/2 cup (120 milliliters) water
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Salt
Directions
- Preheat oven to 350 F (175 C).
Masala spice:
- In a small bowl, combine coriander, clove, cinnamon, cardamom, black pepper, and cumin.
Chicken:
- In a food processor, pulse garlic and ginger until finely minced.
- Cut chicken into 2.5 centimeter pieces.
- Heat oil in a large, oven safe skillet over medium-high heat, then cook the chicken pieces until evenly browned. Remove the chicken from the pan and set aside.
- Put the onion in the same pan sauté until golden brown, then add the garlic and ginger mixture, and continue cooking.
- Add the chili, masala spices, white vinegar, balsamic vinegar, and mustard, then cook for two minutes.
- Add the tomato puree, water, cook for two minutes, then season with salt.
- Return the chicken to the pan and combine with the mixture.
- Cover pan, remove pan to oven, bake oven for fifteen minutes.
To serve:
- Remove the pan from the oven, stir again, transfer to a serving dish, and serve.