I absolutely love this recipe because it’s soooooo damn easy to make and doesn’t involve a ton of prep. I actually made this when I had some guests coming over and needed something quick and tasty for lunch.
Cue in some chicken thighs, a mish mash of spices and minimal handling. The spice in the chicken isn’t too heavy which means even kids can enjoy the meal. I had mine served with moujaddra which is a Persian rice thats made with some spices, lentils and crispy onions, but you can just as well serve it with steamed rice or a nice naan bread to mop up the sauce.
4 chicken thighs
1 large onion finely diced
500ml maziwa mala (buttermilk)
1 cup water or stock
1 tbs tomato paste
1tsp black pepper
1tsp ground cloves
1tsp chili powder
Heat up a pan on medium heat and then brown your chicken pieces in the pan. Once all pieces are browned, take them off the heat and set them aside on a plate.
Keep the pan on the heat and reduce it to low heat. Add some oil and sweat your onions until they are soft. To this, add all your spices and let this cook off for about 5 minutes then add in the tomato paste. If the pan starts to dry or get sticky, add more oil.
Next, add the mala and water and stir well then add your chicken pieces turn the heat to medium, cover the pot and let it simmer on a medium heat for 25 minutes. The sauce should have thickened and reduced to at least half.
Serve with rice or naan bread.