Name: Chicken Thighs with a Peanut Sauce (Sengdana Murghi)
Yield: Serves 4
Cuisine: India
Ingredients: 2 tablespoons peanut oil or canola oil; ¼ cup firmly packed fresh cilantro leaves and tender stems; ¼ cup shredded dried unsweetened coconut; ¼ cup raw peanuts (without the skin); 8 bone-in chicken thighs (2½ to 3 pounds), skin removed; 1½ teaspoons coarse kosher or sea salt; 1 tablespoon white sesame seeds; 1 teaspoon cumin seeds; 2 or 3 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed; ½ cup plain yogurt; 2 tablespoons heavy (whipping) cream; 1 teaspoon Maharashtrian garam masala; 4 to 6 medium-size garlic cloves, to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Peanut curries are often associated with foods from Thailand. In India, they are most common in the states of Gujarat and Maharashtra—where, in fact, this flavor combination originated. Fresh coconut, another local abundance, smoothes out the chiles in this curry, as do the yogurt and cream. Together they magically balance this addictive dish that is a cinch to make, especially if you already have the garam masala in your pantry.