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Sengdana Murghi Chicken Thighs in Peanut Sauce
A Maharashtrian peanut curry: bone-in thighs browned under a crust of toasted peanuts, coconut, cilantro, garlic and green chile, braised in salted water and finished with yogurt, cream and Maharashtrian garam masala.
- YieldServes 4
- Hands-on26 min
- Total48 min
- Difficulty
Ingredients
Peanut rub
- 2 tbsppeanut oil or canola oil
- 36 graw skinless peanuts, about 1/4 cup
- 20 gshredded dried unsweetened coconut, about 1/4 cup
- 8 gfresh cilantro leaves and tender stems, about 1/4 cup firmly packed
- 5 clovesgarlic, medium; use 4 to 6 to taste
- 2fresh green Thai, cayenne or serrano chiles, stems removed; use 3 for more heat
- 1 tbspwhite sesame seeds
- 1 tspcumin seeds
- 8bone-in chicken thighs, skin removed (1.1-1.4 kg)
- 1½ tspcoarse kosher or sea salt
- 120 mlwater
Finish
- 125 gplain yogurt
- 2 tbspheavy cream
- 1 tspMaharashtrian garam masala (toasted peanuts, sesame, coconut, coriander, cumin, chile, nutmeg, mace)
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