Serves: 4
Total Calories: 356

1 1/2 tablespoons Basic Ginger-Garlic Paste or store-bought
2 teaspoons ground cumin
1 teaspoon Garam Masala + 1/4 teaspoon for garnish
1 teaspoon , white poppy seed
1 teaspoon ground ginger
1 teaspoon ground green cardamom seeds
1 teaspoon ground dried pomegranate seeds
3 tablespoons vegetable oil
1 1/2 cups finely chopped onions
2 to 2 1/2 pounds skinless chicken thighs, drumsticks, or quartered breasts
1 1/2 tablespoons ground coriander
1 teaspoon salt, or to taste
1 cup nonfat plain yogurt, whisked until smooth
2 tablespoons chopped cilantro

1. Prepare the ginger-garlic paste. Then, place the cumin, 1 teaspoon garam masala, poppy seeds, ginger, cardamom, and pomegranate seeds in a small nonstick skillet and roast over medium-low heat until well-browned and fragrant, 1 to 2 minutes. Remove to a bowl.

2. Heat the oil in a large nonstick skillet over medium-high heat and cook the onion until well-browned, about 7 minutes. Add the ginger-garlic paste, then add the chicken, coriander, and salt. Cook, turning the pieces once or twice, until golden on both sides, about 7 minutes.

3. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, until all of it is used up. Mix in the roasted spices and cook over medium heat until all the liquid evaporates and the chicken is coated with a thick, creamy sauce, about 15 minutes. Transfer to a serving dish, garnish with garam masala and chopped cilantro, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 356
Calories from Fat: 90

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