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.
- 1 frying chicken
- 1/4 cup vegetable oil
- 3 medium onions
- 2 garlic cloves
- 1 tsp cayenne
- 1 Tbsp coriander
(or less to taste)
- 2 tsp masala seasoning
- 2 cups plain yogurt
- 1/4 cup clarified butter
- 2 tsp salt
(or less to taste)
First prepare the sauce: Slice or chop the onions.
Using a large heavy frypan that has a lid,
sautae 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.
Cut the chicken into chunks. If you are feeling decadent, then remove the
bones from the chicken to make this a boneless-chicken dish.
Pureae 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.
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 sautae
for 3 more minutes, stirring occasionally.
Add the onion-and-spice purae to the cooking chicken. Add salt. Stir the
mixture until it starts to bubble, then lower heat, cover, and simmer for 30
Let cool until ready to serve. The longer you wait, the better it will taste.
Cook some rice to go with it. Reheat over low heat, and serve.
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
If you don't want to use clarified butter you can use any cooking oil.
1/2 hour preparation, 1/2 hour cooking, 1-24 hours sitting.
No need to measure, but be respectful of cayenne.
DEC Western Research Lab, Palo Alto, Calif., USA
Recipe last modified: 11 Jan 86
From: reid@glacier (Brian Reid)
Subject: RECIPE: Indian-style yogurt chicken
Date: 7 Mar 86 05:22:32 GMT
Organization: Stanford University, Computer Systems Lab
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