Ingredients for Assamee Chicken
- 1.5 lbs bone-in, skin-on chicken thighs, cut into 1-inch pieces
- 2 tablespoons ghee
- Ground Black Pepper, quantity not specified
- Bay Leaves, quantity not specified
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Clove, quantity not specified
- Cardamoms, quantity not specified
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- Ground Ginger, quantity not specified
- Ground Cinnamon, quantity not specified
- 4 cloves minced garlic
- 1 large onion, finely chopped
- 2 cups chicken stock
- Salt, to taste
- Fresh cilantro, for garnish
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How to Make Assamee Chicken
- Heat 2 tablespoons of ghee in a large pot or Dutch oven over medium heat. Add 1 teaspoon each of cumin seeds, coriander powder, turmeric powder, and red chili powder (adjust to taste). Add 4 cloves of minced garlic and sauté for 1 minute until fragrant.
- Add 1.5 lbs of bone-in, skin-on chicken thighs, cut into 1-inch pieces. Brown the chicken on all sides, about 5-7 minutes.
- Add 1 large onion, finely chopped, and cook over low heat for 20 minutes, stirring occasionally, until softened and caramelized.
- Pour in 2 cups of chicken stock (or water), bring to a simmer, then reduce heat to low, cover, and simmer for 1 hour, or until the chicken is very tender. Stir occasionally.
- Taste and adjust seasoning as needed. Garnish with fresh cilantro before serving with rice or naan bread. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
14g
Fat
63g
Carbs
4g