Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1.5 kg chicken pieces with 2 tablespoons white miso paste, 2 tablespoons ginger-garlic paste, 1/2 cup plain full-fat yogurt, 1 teaspoon turmeric powder, 1 tablespoon red chili powder, 1 tablespoon garam masala, 1 teaspoon cumin powder, 1 tablespoon coriander powder, and 1 teaspoon salt; mix well to coat all chicken pieces and marinate for at least 30 minutes.

2. 2

   Pre-soak your clay pot in water for 15-20 minutes, then drain thoroughly and heat 3 tablespoons mustard oil in the clay pot over medium heat.

3. 3

   Add 2 large finely chopped onions to the hot oil and sauté until deeply golden brown, about 10-12 minutes, stirring occasionally.

4. 4

   Stir in the marinated chicken and 3 medium pureed tomatoes to the clay pot, mixing well with the onions.

5. 5

   Bring the mixture to a gentle simmer, then cover the clay pot tightly and reduce the heat to low; cook for 45 minutes, allowing the chicken to slow-cook in its juices and absorb the flavors.

6. 6

   Uncover the pot, add 2 green chilies slit lengthwise and 1/2 cup full-fat coconut milk, stirring gently to combine.

7. 7

   Continue to simmer uncovered for an additional 10 minutes to allow the sauce to thicken slightly, then garnish with 1/4 cup fresh chopped cilantro before serving.