| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Medium-sized chicken cut into pieces |
| 1 |
|
Onion chopped very fine |
| 2 |
|
Spring onions; sliced diagonally |
| 1 |
|
Handful of almonds; blanched and sliced |
| 1 |
|
Handful of cashewnuts |
| 1 |
tb |
Poppy seeds |
| 15 |
|
Flakes garlic |
| 2 1/2 |
|
Cm ginger |
| 1/2 |
ts |
Cumin seeds |
| 4 |
tb |
Yogurt |
| 4 |
tb |
Ghee |
| 1 |
tb |
Coriander leaves; chopped fine |
| 1 |
tb |
Oil |
|
|
Salt to taste |
| 2 |
|
Pieces cinnamon |
| 4 |
|
Cloves |
| 5 |
|
Peppercorns |
| 3 |
|
Cardamon pods |
| 2 |
|
Bay leaves |
INSTRUCTIONS
GARAM MASALA
Here's the recipe from New Delhi
Grind ginger, garlic and cumin seeds to a paste. Grind the cashewnuts and
poppy seeds to a paste. Heat the oil and ghee in a vessel and fry the onion
till brown. Add the ginger=garlic=cumin paste and fry till the oil floats
on top. Add chicken pieces and salt and keep frying for 10 minutes. Add a
little water, cover and cook till done. Add the powdered garam masala and
yogurt. Saute well. Cover and cook for 10 minutes more. Add the
cashewnut-poppy seed paste and stir well. Cook till the gravy is thick.
Remove from heat. Garnish with sliced almonds, coriander leaves and spring
onions.
My note: Ghee is butter that has been cooked until the white particles
raise to the top. It is strained. The brownish part is the ghee which can
be heated to very high temperatures which will not be broken down. If you
do not want to make ghee, and don't have an ethnic market nearby you can
either substitute regular butter or only use oil if that is to your taste.
(Olive oil would be fine, as well.)
Posted to EAT-L Digest by mary curtis <curtism@FUSE.NET> on Apr 16, 1998
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