Recipe courtesy of Aarti Sequeira
Total:
50 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

Heat 1 tablespoon vegetable oil in a large deep pot over medium heat. Add onions and bay leaves. Saute until pinkish-golden brown.

Meanwhile, in a blender or food processor, whiz together garlic, chiles, ginger, paprika, and turmeric with a little water until as smooth as possible.

Once the onions are cooked, add the masala from the blender. Cook, stirring often, until deepened in colour, and oil droplets appear on the surface of the masala.

Add the chicken and honey, coating the meat with the masala. Stirring often, cook about 5 minutes, until the masala sticks to the chicken.

Pull tomatoes out of the can and squish into the pot, crushing them with your hands.

Add a splash of the tomato juice, too. Stir, bring to a simmer, semi-cover and cook about 20 minutes, until chicken is tender and gravy has thickened.

Turn heat down, add either poppy seed-milk mixture or yogurt and stir gently. Taste for seasonings. Garnish with fresh chopped cilantro and serve over rice.

Cook's Note

*Can be found at specialty Indian markets You should have about 4 or 5 tomatoes in that can.

IDEAS YOU'LL LOVE

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Chicken Enchilasagna

Recipe courtesy of Ree Drummond

Chinese Chicken Salad

Recipe courtesy of Ellie Krieger

Chicken Parmesan

Recipe courtesy of Ayesha Curry

Lemon And Herb Roasted Chicken With Baby Potatoes

Recipe courtesy of Tyler Florence

Chicken with Wild Mushrooms

Recipe courtesy of Ina Garten

Roman-Style Chicken

Recipe courtesy of Giada De Laurentiis

Peach Whisky Chicken

Recipe courtesy of Ree Drummond

Chicken Pot Pie

Recipe courtesy of Virginia Willis

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking