1. Combine the chicken and vinegar in a large bowl; cover; refrigerate 30 minutes. 2. Place tamarind in a small bowl; cover with boiling water; let stand 20 minutes. 3. Combine the green cardamom seeds, cloves, star anise and peppercorns in a mortar and pestle or spice grinder; grind until combined. 4. Mix the ground spices into the tamarind gravy; set aside. 5. Combine the tomatoes and half-and-half in a food processor or blender; puree; set aside. 6. Heat the oil in a deep, heavy skillet over medium heat; stir in the red chilies, black cardamom and cinnamon stick and cook 2 minutes. 7. Add the garlic, shallots, cashews and ginger; cook, stirring, 6-8 minutes. 8. Add the reserved tamarind and ground-spice mixture; cook, stirring, 2 minutes. 9. Add the reserved tomato mixture; turn heat to medium-low. 10. Stir in the garam masala; cook, until mixture thickens, about 15-20 minutes. Season with the salt. 11. Add the chicken; cook, stirring, 7 minutes. 12. Note: When soaking the tamarind, push down on the pulp with the back of a spoon; the tamarind will begin to break down; after soaking time is over, break up the tamarind with fingers or a spoon, then push the mixture through a fine-mesh sieve. ---------------------------------------------------------------------------
Nutrition
Ingredients
