INGREDIENTS:
(Serves 4)
1 frying chicken
1/4 cup vegetable oil
3 medium onions
2 garlic cloves
1 tsp cayenne (red pepper)
1 Tbsp coriander (or less to taste)
2 tsp masala seasoning (see note)
2 cups plain yogurt
1/4 cup clarified butter
2 tsp salt (or less to taste)
PREPARATION:
(1) First prepare the sauce: Slice or chop the onions.
Using a large heavy frypan that has a lid, saute'
the onions in the oil. When they are translucent
and beginning to brown, add the garlic. When its
moisture evaporates, add the cayenne, coriander,
and masala seasoning. Add the yogurt. Lower heat
and simmer 7 minutes, partly covered. Remove from
heat.
(2) Cut the chicken into chunks. If you are feeling
decadent, then remove the bones from the chicken
to make this a boneless-chicken dish.
(3) Pure* the onion-and-spice mixture in your food
processor or food mill. Don't make it into baby
food, but make sure there are no stringy pieces of
onion left in it.
(4) Over medium-high heat, heat the clarified butter
until it starts to smoke, then dump in the cut-up
chicken all at once. Stir continuously for 2
minutes, then saut* for 3 more minutes, stirring
occasionally.
(5) Add the onion-and-spice pur* to the cooking
chicken. Add salt. Stir the mixture until it
starts to bubble, then lower heat, cover, and sim-
mer for 30 minutes.
(6) Let cool until ready to serve. The longer you
wait, the better it will taste.
(7) Cook some rice to go with it. Reheat over low
heat, and serve.
NOTES
Masala seasoning is an Indian "general-purpose" seasoning.
Serious Indian cooks make their own, and no two are quite
the same. The word masala means something like "blend of
spices". Since this dish isn't trying to be authentically
Indian, you can use most any store-bought mixture that you
like, including "Tandoori" mixtures, ``curry powders'', etc.
If you want to make your own, try some mixture of cardamom
seeds, cinnamon, cloves, pepper, cumin, and coriander, suit-
ably mixed and ground.
If you don't want to use clarified butter you can use any
cooking oil, but the clarified butter is very Indian.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
(1) First prepare the sauce: Slice or chop the onions. Using a large heavy frypan that has a lid, saute' the onions in the oil. When they are translucent and beginning to brown, add the garlic. When its moisture evaporates, add the cayenne, coriander, and masala seasoning. Add the yogurt. Lower heat and simmer 7 minutes, partly covered. Remove from heat.
If you don't want to use clarified butter you can use any cooking oil, but the clarified butter is very Indian.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
Armenian Recipes Italian Recipes Asian Recipes Mexican Recipes Greek Recipes Native American Recipes North African Cuisine Soul Food Provencι Jewish Recipes Middle Eastern Recipes Cajun, Creole, & Caribbean Spain & Portugal Artichoke Recipes Aubergine-Eggplant Recipes Secret Recipes Yogurt Recipes Dungeness Crab Recipes Grill & Barbecue Recipes Vicki's Desserts Buzz's Bistro Tapas, Mezza, PuPus Appetizers Soups & Stews Salads Meats Poultry Seafood Beverages & Cocktails Casseroles and Gratins Rice and Grains Pasta Breads Vegetables Sauces & Salsas Condiments Cooking Hygiene Food Humor Home Guestbook E-mail Art Collection |