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Malaiwali Murgh
Sprinkle chicken with:
1/2 t salt
1 t ground cumin
1/2 t ground coriander
1/4 t ground turmeric
1/4 t cayenne
some black pepper
Set aside for about an hour in a covered dish. Put it in the
fridge, obv.
Hash:
6-7 cloves garlic
1 philadelphia inch ginger
in a blender till smooth. Add about 1/2 C water to facilitate
this. Or use a hammer. Brown about 3lb chicken in hot oil till
- um - brown. Set aside till they're all done.
Hack up one onion (this is humor) and brown it in the above
oil till very dark gold. Add that garlic/ginger paste till
the water evaporates and you start to see oil again. Add some
spices:
1 t ground cumin
1 t ground coriander
1/4 t turmeric
1/4 t cayenne
Stir and fry for about half a minute. Add 2 medium peeled,
chopped tomatoes.
I use a can of them, and whirl them in the blender till they
are smoosh.
Turn the heat down to simmer and cook this whole mess for 3-4
minutes, stir in:
4 TBSP plain yogurt
Stir this in one T at a time, making sure it's all mixed in
before adding more.
Otherwise it curdles. Then add:
1 C water
Any juice that oozed out of the chicken
1 t salt
the chicken
Bring to a boil and cook, covered, till the meat falls off
the bones.
Uncover, add:
1 t garam masala
6 TBSP whipping cream
Mix well, then cook uncovered till the sauce is reduced and
thickish. There is alot of goop on the bottom of the pan, stir
this up as best you can without slobber. |
