2 lb boneless, skinless chicken thigh*, 1 inch dice
2 cups onion, diced
6 cloves garlic, minced
2 jalapenos, minced
1 stick cinnamon
1 cup canned diced tomatoes, with juice
½ cup yogurt, whisked
3 tablespoon oil
1 tablespoon black mustard seeds
1 teaspoon garam masala
½ teaspoon madras curry powder
¼ teaspoon asafoetida powder
¼ teaspoon turmeric
¼ teaspoon cayenne pepper
Directions:
In a large saucepan, heat oil. Add mustard seeds, and asafoetida powder. Cook until fragrant**, about 8 minutes. Add onions and garlic, sauté until golden, about 20 minutes. Then add turmeric, garam masala, madras curry powder and cook 1 minute. Add yogurt, 2 tablespoons at a time, mixing well after each addition. Continue to mix until most of the liquid evaporates. Add chicken and brown on each side. Add tomatoes, cayenne, cinnamon, and jalapenos. Cook until tender, about 45 minutes. Remove the cinnamon stick and serve hot, with white rice.
This sounds delicious. I agree about preferring chicken thighs to chicken breasts — far moister and far more flavorful.