Serves: 4 – 6
I can’t tell if Ajoy Josh is having a laugh at our expense.
The techniques and ingredients he uses are not only different to other Indian recipes, each of this recipes are different.
The deep goldening of onions and the use of yoghurt marinades being two rare exceptions.
This recipe was true to Ajoy’s trick of throwing curve balls. The ground sesame seeds. The squeeze of lemon at the end.
And yet in true Ajoy style, it is absolutely beautiful.
If Ajoy Joshi is having a laugh, good for him.
Note: I have slightly adjusted this recipe.
1kg chicken thighs, cut into 3cm pieces
1/2 c vegetable oil
3 onions, sliced
Juice of 1 – 2 lemons
For the marinade
2 c full-fat natural yoghurt
1 tsp crushed fresh ginger
1 tsp crushed garlic
1 tbsp crushed green chillies
1/2 tsp ground tumeric
1 tbsp white sesame seeds, ground
50gm cashew nuts, roasted and ground
For the spice mix
1 tsp cassia buds*
2 green cardamom pods
1/2 tsp black cumin seeds
- Put all the ingredients for the marinade in a large shallow dish and mix together. Season with salt. Add the chicken and turn to coat, then cover allow to marinate in the refridgerator for 1 – 2 hours.
- To make the spice mix, put all the spices in a spice grinder, small food processor or mortar and pestle and grind together. Set aside.
- Heat the oil in a heavy-based pan over medium heat, add the sliced onions and saute until the onions turn golden brown. Add the marinated chicken and stir well. Cook for 30 – 45 minutes, or until the sauce has slightly thickened. Add the freshly crushed spices and sprinkle over the lemon juice.
* I substituted a cinnamon stick.