Ease of preparation rating: Medium
Yield: 4 portions
Ingredients:
For the masala spices:
1 teaspoon (5 ml) ground coriander
1 teaspoon (5 ml) ground clove
1 teaspoon (5 ml) ground cinnamon
1 teaspoon (5 ml) ground cardamom
1 teaspoon (5 ml) ground black pepper
1 teaspoon (5 ml) ground cumin
For the chicken:
4 cloves garlic
½-inch piece ginger
1 pound (454 g) boneless chicken thighs
4 tablespoons (60ml) vegetable oil
1 medium onion, chopped
1 whole green chili, halved
1 tablespoon (15ml) white vinegar
1½ tablespoons (22ml) balsamic vinegar
1 teaspoon (5ml) yellow mustard
½ cup (120ml) tomato puree
½ cup (120ml) water
Salt
Method:
Preheat oven to 350 F (175 C).
For the masala spice:
In a small bowl, combine coriander, clove, cinnamon, cardamom, black pepper, and cumin.
For the chicken:
In a food processor, pulse garlic and ginger until finely minced.
Cut chicken into one-inch pieces.
Heat oil in a large, oven safe skillet over medium-high heat, then cook the chicken pieces until evenly browned. Remove the chicken from the pan and set aside.
Put the onion in the same pan sauté until golden brown, then add the garlic and ginger mixture, and continue cooking.
Add the chili, masala spices, white vinegar, balsamic vinegar, and mustard, then cook for two minutes.
Add the tomato puree, water, cook for two minutes, then season with salt.
Return the chicken to the pan and combine with the mixture.
Cover pan, remove pan to oven, bake oven for fifteen minutes.
To Serve:
Remove the pan from the oven, stir again, transfer to a serving dish, and serve.
