1 Frying chicken
1/4 c Vegetable oil
3 md Onions
2 Garlic cloves
1 ts Cayenne (red pepper)
1 tb Coriander
-(or less to taste)
2 ts Masala seasoning
2 c Yogurt, plain
1/4 c Butter, clarified
2 ts Salt (or less
First prepare the sauce: Slice or chop the onions. Using a large
heavy frying pan 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. Lower heat and simmer 7 minutes, partly covered. Remove
from heat and let it cool a bit.
Cut the chicken into chunks. If you are feeling decadent, then
remove the bones from the chicken to make this a boneless-chicken
Puree the onion-and-spice mixture in your food processor. Don't make
it into baby food, but make sure there are no stringy pieces of onion
left in it.
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 saute for 3 more minutes, stirring
Add the onion-and-spice pure to the cooking chicken. Add salt. Stir
the mixture until it starts to bubble, then lower heat, cover and
simmer for 30 minutes. Let cool until ready to serve. The longer
you wait, the better it will taste, up to a day or two.
Cook some rice to go with it. Reheat over low heat and serve.
* An Indian-style chicken dish with yogurt and red pepper -- This
fail-safe recipe yields a delicious Indian-style chicken dish. Serve
it with rice and you have a meal. It makes wonderful leftovers, in
fact, it tastes much better as leftovers than it does when cooked
* 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,
suitably mixed and ground.
* If you don't want to use clarified butter, you can use any cooking
: Difficulty: easy.
: Time: 1/2 hour preparation, 1/2 hour cooking, 1-24 hours sitting.
: Precision: No need to measure, but be respectful of cayenne.
: Brian Reid decwrl!glacier!reid
: Stanford reid@SU-Glacier.ARPA
: Copyright (C) 1986 USENET Community Trust