| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Dutch |
Ethnic |
1 |
Servings |
INGREDIENTS
| 4 |
|
Cloves garlic, up to 6 |
| 1 |
t |
Ginger root, chopped |
| 1/2 |
t |
Turmeric powder, * see note |
| 1/2 |
t |
Cayenne |
| 2 |
|
Serrano pepper w/seeds |
| 1 |
c |
Plain yogurt |
| 1 |
t |
Salt |
| 2 |
lb |
Boneless skinless chickens |
|
|
cut in 1" pieces |
| 3 |
T |
Butter, preferably unsalted |
| 2 |
|
Onions, sliced thin |
| 1/4 |
t |
Ground cinnamon |
| 1/4 |
t |
Ground nutmeg |
| 3 |
|
Cloves |
| 3 |
|
Cardamom pods, peeled |
| 1 |
t |
Ground cumin |
| 1 |
t |
Ground coriander, dhania |
| 1/2 |
c |
Water |
| 1 1/2 |
t |
Salt or less to taste |
| 1/4 |
c |
Cilantro, chopped |
| 3/5 |
|
osted to MC-Recipe Digest V1 #518 by Sherry Zeiss |
INSTRUCTIONS
Set the chicken aside. Using a blender, combine the other ingredients
for the marinade into a smooth paste. Rub the marinade into the
chicken pieces and place in an airtight container. Allow to marinate
for at least 2 hours. Melt butter in a heavy pan (dutch oven). Add the
cinnamon, nutmeg, cloves and cardamom. Saute for one minutes until the
spices release their aroma. Add onions and fry until they turn golden.
Add ground cumin, cayenne and ground coriander. Saute for 2 more
minutes. Add the marinated chicken along with the excess marinade,
water and salt. Bring to a boil, then turn down the flame and allow to
simmer; partially covered, until chicken is tender, at least 15
minutes. Garnish with chopped cilantro. NOTES : These ingredients can
be found at the ethnic Indian food stores. Recipe from Northern India.
Recipe by: American Statesman <zeiss@tab.com> on Mar 15, 1997
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