Marinated Chicken with Spiced Tomato Yogurt Sauce

How to prepare marinated chicken with spiced tomato yogurt sauce

1. In a blender/food processor, add 2 generous tablespoons of yogurt and all ingredients up to and including turmeric. Blend until you have a yellowish paste.
2. Pat the chicken dry with paper towels and season generously with salt and black pepper. Pour the yogurt marinade over and massage it all over. Cover with plastic wrap and refrigerate for at least 4 hours.
3. Remove the marinated meat from the refrigerator 30 minutes before cooking.
4. Arrange the meat in a heat-resistant dish in a single layer. Roast at 220°C (425°F) for 45-55 minutes (for leg quarters; or 1 hour 20 minutes for whole chicken). Baste the meat with pan juices every 20 minutes.
5. While the meat cooks, boil the rice according to package instructions. When done, drain, season with salt, and add finely chopped chives.
6. For the tomato sauce: separate the tomatoes from the juice in the can using a strainer. The juice won't be used in this recipe, only the tomatoes.
8. In a pan about 24 cm in diameter, heat 2 tablespoons of oil and add the bay leaf, cardamom (crushed with the flat of a knife to expose the seeds), and cinnamon. Sauté for about 30 seconds until fragrant. Add the crushed garlic and ginger paste and sauté another 30 seconds until aromatic.
9. Add the tomatoes, season with salt and grind black pepper. Stir gently, then cover the pan. Simmer over low heat for about 15 minutes. Shake the pan back and forth occasionally to prevent the sauce from burning.
10. Add the butter, chili, and garam masala. Shake the pan to combine, stir gently if necessary. Simmer uncovered over low heat for another 5-10 minutes. Don't let the sauce become too dry.
11. Remove the pan from heat and once it stops bubbling, add the remaining yogurt (about 1 level tablespoon should be left). Stir gently. If the tomato sauce became too dry and doesn't mix well with the yogurt, add 1 tablespoon of water. Adjust salt to taste.
12. Arrange the rice on a wide platter. Place a bowl with the tomato sauce to one side. Arrange the chicken pieces next to the bowl. Garnish the chicken with chopped chives and strips of red onion rubbed with a little salt to soften them.

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