8 chicken thighs
1/2 cup yogurt
2 tsp. ajwain seeds
1 tablespoon ginger-garlic paste
1/2 tablespoon crushed red chilies
1/2 cup cream
salt to taste
3 tablespoons vegetable oil
1/2 cup fresh cilantro
Marinate chicken pieces with yogurt, ajwain seeds, ginger garlic paste, red chilies and salt for about 30 minutes (or more).
Heat oil in a heavy pan. Remove the chicken from the marinade and reserve the marinade for later. Add the chicken to the oil and cook until brown on both sides. Turn as needed to brown evenly.
Lower the heat and add the reserved marinade. Add ½ cup of water, cover and cook on low heat until the chicken is tender. Add the cream and chopped cilantro. Continue to simmer until chicken is cooked and well coated. Serve hot with rice.
Posted: 10/27/2010 8:06:30 PM