Oven Baked Indian Chicken Leg Quarters
4 Chicken leg quarters
1 cup whole milk greek yogurt
1 tbsp graham marsala
3 tbsp vegtable oil
1 yellow onion diced
2 tbsp concentrated tomato paste
1/3 tsp ground cardamom
2/3 tsp red pepper flakes
1 28oz can fire roasted tomatoes
2 cups heavy whipping cream
3/4 ccup chopped cilantro
Cooked Basmati rice
6 to 24 hours prior to completing dish, combine the yogurt and graham masala in a zip lock bag. Add chicken and smoosh around to combine. Refrigerate until ready to cook.
Heat vegtable oil in large heavy saucepan over medium high heat. Add the onions and cook until they begin tonsoften, about 2 ro 3 minutes. Add the tomato paste lconcentrate, cardamom, and red pepper flakes. Cook, stirring often, until the tomato paste has darkened and the onion is soft ( about 4 minutes). Add the entire can of tomatoes and increase the heat. Simmer, stirring often, until the sauce thickens. Add the heavey cream and cilantro. Simmer, over low heat for 30 to 40 minutes until the sauce thickens. Use a stick blender of a regular blender and puree sauce until smooth. Taste for salt.
While sauce is cooking, bake the chicken in a covered pyrex at 300° form1 hour. Raise the heat to 425° and bake for an additional 15 to 20 minutes until skin is brown.
To serve, place the chicken and the rice in a shallow serving dish, cover with sauce and sprinkle with extra chopped cilantro.