Ingredients Jump to Instructions ↓

  1. Exported from MasterCook


  3. 4 Preparation Time :

  4. Categories : Poultry Indian

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 4 Chicken breast

  7. -halves, boned

  8. 1/2 c Safflower oil

  9. 1/4 c Butter, clarified

  10. -(the Indians call

  11. -this stuff "ghee")

  12. 6 md Yellow onions

  13. 3 Cloves garlic, fresh

  14. 1 1/2 t Ginger

  15. -ginger if you can

  16. -find it)

  17. 20 Cloves, whole

  18. 12 Green cardamom seeds,

  19. -whole, cracked

  20. -(or less -- or use 2 t

  21. -of ground cardamom)

  22. 5 Bay leaves

  23. 1 t Salt

  24. 1 1/2 t Coriander (ground)

  25. 1/2 t Cayenne pepper

  26. -(or more to taste)

  27. 8 oz Yogurt, plain

  28. 1/2 c Water

  29. 1/2 c Milk

  30. Cut the chicken breasts into bite-size pieces and set aside. Peel the

  31. onions and chop them fine. You should have about 3 cups of onion. Mince the

  32. garlic and add to the bowl of chopped onions.

  33. In a big frypan that has a lid, heat the butter and oil, then saute the

  34. onions and garlic for about 10 minutes, until the first hint of browning.

  35. Use "medium-high" heat.

  36. Crack the cardamom seeds between your fingers, just to get the shell open.

  37. Add them to the pan. Add the ginger, cloves, bay leaves and salt. Saute

  38. until the onions are nice and brown, about 5 more minutes.

  39. Mix the coriander and red pepper with the yogurt. Add the yogurt to the

  40. frypan, stirring as you pour, slowly enough that the onion doesn't stop

  41. bubbling. It could take several minutes to do this, depending on the

  42. diameter of your frypan. When the last of the yogurt dries up, add the

  43. chicken pieces and brown them. Add 1/2 cup water, reduce heat, cover and simmer 20 minutes.

  44. Stir in the milk and turn off the heat. It needs to sit a few minutes to

  45. let the flavors blend. The longer you let it sit after cooking, the better

  46. it will taste (up to several hours).

  47. While the chicken is sitting, cook some rice. I make saffron rice to go

  48. with this dish.

  49. Fish out the bay leaves and as many of the whole cloves as you can find,

  50. before serving. Americans don't seem to like to eat whole cloves in their

  51. food. Check to make sure it is moist enough (it should have the

  52. consistency of applesauce). Reheat over low heat. Serve.

  53. NOTES:

  54. Indian braised chicken with onions, cloves and ginger -- I learned to

  55. like Indian food in London, where delicious Indian food can be had in

  56. simple restaurants at hamburger prices and the fare at fancy places ranks

  57. among the finest food on Earth. Back in America, to satisfy my new craving

  58. for good Indian food I had to learn to cook it myself. This is a

  59. Friday-night supper dish in our family, too complex for a weekday meal, and too plain to serve to company.

  60. Indian food is often quite elaborate, so by their standards this is a fast

  61. and simple dish. It is a classical Indian recipe, found in many cookbooks.

  62. Indians put a lot more salt in their cooking than this recipe calls for;

  63. if you want to make it more authentic you should double the salt. Indians

  64. also don't like chicken skin and will go to great lengths to prevent even

  65. small pieces of chicken skin from getting into the food. I rather like

  66. chicken skin myself, and I don't try very hard to keep it out of this dish.

  67. If you can't find green cardamom seeds, don't bother using white ones,

  68. they've been bleached and processed and don't have much flavor left. Use

  69. ground cardamom instead.

  70. : Difficulty: moderate (timing is somewhat important)

  71. : Time: 1 hour plus "sitting time."

  72. : Precision: Approximate measurement OK.

  73. : Brian Reid decwrl!glacier!reid

  74. : Stanford reid

  75. SU-Glacier.ARPA

  76. : Palo Alto, California

  77. : Copyright (C) 1986 USENET Community Trust - - - - - - - - - - - - - - - - - -


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