Indian Style Chicken

5 cloves garlic

One 3-inch chunk peeled, fresh ginger

Salt to taste

1/4 cup vegetable oil

1/4 heaping tsp whole cloves

10 green cardamom pods

8 whole allspice

1 cinnamon stick, broken in half

1 bay leaf

1 medium yellow onion

2 TBSP Blazing Blends Southwest Chile© spice rub

1/2 fresh jalapeno

3 pounds chicken thighs and drumsticks

1/2 cup whole, peeled, canned tomatoes (with puree), roughly chopped

2 cups cold water

Serving suggestion: Basmati rice


In a food processor combine the garlic and ginger and puree to a paste.

Heat the oil in a stew pot over medium-high heat. Add the cloves, cardamom, allspice, cinnamon stick, bay leaf and cook, stirring constantly, until dark and fragrant, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, Southwest Chile© spice blend, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute.

Season the chicken with salt and pepper. Add the tomato and chicken and cook, stirring, until the oil begin to separate, about 6 minutes. Continue to cook, stirring, until the chicken is lightly browned, about 7 minutes more.

Add the water and bring to a boil. Lower the heat to maintain a simmer, cover, and stew for 15 minutes. Uncover and continue cooking, stirring occasionally, until the chicken is cooked through and tender and the liquid thickens into a sauce, about 30 minutes more. Serve over rice.