Chicken Indian Style (Updated - v2)

 

This goes best with Naan, but also with Chapatis.

Preparation time around 90 minutes!

Preparation You'll need: A wok A large pot A pan or a pot to precook the legs A small bag for spices
Ingredients (for 2 persons) 2 or 3 chicken legs (around 900 g, at least 700 g) 2 medium-sized onions Around 350 to 400 g of large tomatoes 3 Tbsp. seed oil (sunflower, walnut) 2 centimetres fresh ginger 4 cloves of garlic 150 to 175 g yoghurt 30 to 50 g Cashew seeds (for want of that take pine nut) 150 g farmer cheese or cream cheese. fresh coriander leaves 2 tsp. coriander seeds 1 tsp. black cumin seeds 1 tsp. fenugreek seeds ½ tsp. mustard seeds 2-3 chillis, red and green 1 bay leaf 4 cloves ½ cinnamon stick 1 tsp. turmeric 1 tsp. ground coriander ½ tsp. chilli flakes 1-2 tsp. Garam Masala ½ tsp. salt
First steps Bring enough water to a boil in a large pot so that the tomatoes (350-400 g) are completely covered. Add them to the water only when the water is boiling. After 15 to 25 seconds (depending on ripeness and kind of tomato) take the tomatoes out and rinse with cold water. Put them on the side. Now cook the chicken legs in enough water for 20-25 minutes. Also rinse with cold water. Remove the skin.
Separating the ingredients on different plates
1st plate: Put all spices here, that are not ground: 1 table spoon fresh coriander leaves, hacked 2 tsp. coriander seeds 1 tsp. black cumin seeds 1 tsp. fenugreek seeds ½ tsp. mustard seeds 2-3 chillis, red and green
2nd plate: Peel the 2 medium-sized onions and dice them.
3rd plate: Cut 3 cm ginger in small cubes. Press 4 cloves of garlic. Now peel 350-400 g tomatoes and dice them roughly.
4th plate: The cooked chicken legs
5th plate: Here go all the ground spices and the salt. ½ tsp. salt 1 tsp. turmeric 1 tsp. ground coriander ½ tsp. chilli flakes 1-2 tsp. Garam Masala You should put these spices in a tea bag or similar: 1 bay leaf 4 cloves 1 small cinnamon stick
6th plate: The yoghurt, the cashew seeds and the farmer cheese go here. Put the coriander leaves here, too. Put the plate back into the fridge until you need it. 150-175 g yoghurt 150 g farmer cheese 30-50 g cashew seeds Coriander leaves
Preparation Now that you have done all the preparations and are starting the actual cooking, it will take another 1 hour. Heat oil in a wok and fry all the spices from plate 1 in it - for about a minute. Then add the onions from plate 2 and fry for approx. 5-10 minutes over a good medium heat., at most until they are lightly browned. Put the tomatoes, the ginger and the garlic of plate 3 into the wok and cook for three minutes, stir frequently. Place the mallets together with the spices (plate 5, loose and in the sachet) in the wok, stir and simmer the dish covered over a low to medium heat for about 35 minutes. In the meantime, you should pluck the coriander leaves, this takes some time (with the amount, that we want, it takes 15 to 20 minutes!). Also stir from time to time (after 20 minutes check how much liquid is there, shouldn't be too much, otherwise just raise the temperature a bit and remove the lid). As soon as the meat is cooked through (it is best to check on several pieces), remove teabag, add the yoghurt (150-175 g), 30-50 g cashew seeds and 150 g cream cheese (plate 6) and stir everything well and let it boil up briefly. To serve, sprinkle with the coriander leaves.