| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | Poultry | 4 | Servings |
INGREDIENTS
| 1 | 3-lb. chicken; disjointed | |
| 1/4 | c | Tomato sauce |
| 1/4 | c | Plain yogurt |
| 4 | Cloves garlic; chopped | |
| 1 | 1-inch piece fresh ginger; peeled and chopped | |
| 6 | tb | Corn oil |
| 1 | Stick cinnamon | |
| 2 | Bay leaves | |
| 5 | Whole cardamon pods | |
| 5 | Whole cloves | |
| 1 | Hot dried red pepper | |
| 1 | ts | Ground tumeric |
| 1 | ts | Salt |
| 1 | tb | Lemon juice |
| Freshly ground black pepper |
INSTRUCTIONS
Combine tomato sauce, yogurt and 1 cup water in small bowl. Put garlic and ginger in blender with 2 tbs. water. Blend smooth to paste. Heat oil in heavy casserole. Brown chicken and remove. Add bay leaves, cinnamon, cardamon, cloves and red pepper to oil. Stir once. Add paste from blender and tumeric. Stir and fry a minute. Add chicken, tomato sauce/yogurt mixture, salt, lemon juice and pepper. Bring to boil. Cover and reduce heat. Simmer 20 - 25 minutes, turning chicken once or twice. Remove top, raise heat and cook another 5 - 10 minutes to reduce and thicken sauce. Serve with rice. Pass raisins, chopped dry roasted peanuts and grated coconut as accompaniments. SERVE WITH RICE, CHUTNEY, AND MINTED CUCUMBER IN YOGURT From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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