This hearty Indian dish from Clay Pit in Austin gets its flavor from a variety of colorful spices and peppers. Traditionally, it’s made with pork, but it can also be made with beef, mutton or chicken, like we do here.
Make the marinade In a large bowl, whisk all of the ingredients together.
Make the chicken Add the chicken to the bowl with the marinade. Rub the marinade into the meat. Cover and refrigerate for at least 1 hour and up to overnight.
In a large skillet, melt the butter over moderate heat. Add the onions, chilies, cumin seeds and season with salt and pepper. Cook, stirring, until softened, about 5 minutes.
Add the chicken along with the marinade and cook over moderate heat, stirring, until the chicken is almost cooked through, about 5 minutes.
Add the tomato puree and ½ cup of water (or chicken broth for extra flavor) and stir to combine. You can add more water if the sauce is too thick. Add the potatoes and bell peppers and reduce the heat to low and simmer until the chicken is cooked through and the sauce has thickened, 10 to 15 minutes. Season with salt and pepper.
Serve over rice with fresh chopped cilantro and mint. Sprinkle with crushed red pepper and serve right away.