I love to cook Indian, Thai, and Persian recipes. Here's the one I made
today. Yes, it takes time, but ahhh, it's worth it! Plus, after the
initial onion part, there are plenty of moments when you can leave it to
simmer.
Also, I'm using new recipe software called MacGourmet. So far, I'm very impressed with its many handy features.
Chicken in Onion Tomato Gravy (Murgh Masala)
Serves 8. I like it with basmati rice and naan. It's just the tiniest bit spicy.
- 2-3 lb chicken, cut into several pieces
- 10 tbsp light vegetable oil
- 6 cups onions, thinly sliced
- 2 tbsp garlic, minced
- 2 tbsp ginger root, minced
- 2 cinnamon sticks
- 4 black cardamom pods or 8 green ones
- 1 tbsp turmeric
- 1 tsp red pepper
- 2-1/2 cups fresh ripe tomatoes, pureed or finely chopped (or 2 cups drained canned tomatoes, chopped)
- 1 tbsp kosher salt
- 2 cups boiling water
- 1 tbsp roasted cumin seeds, ground (brown them in a dry pan; shake it to be sure they don't burn)
- 3-4 tbsp fresh cilantro, chopped (or 2 tbsp dried)
1. Remove skin from chicken.
2. Heat 2 tbsp oil in large heavy-bottomed pan over high heat. When oil
is very hot, add chicken pieces and sear until they are browned (3-4
minutes). Reserve in a bowl.
3. Add remaining 8 tbsp oil to pan, along with onions. Reduce heat to
medium-high, fry onions until they turn light brown (about 30 minutes),
stirring constantly to prevent burning.
4. Add garlic and ginger, fry for 5 minutes.
5. Add cinnamon and cardamom, continue frying until spices are slightly puffed and begin to brown (about 2 minutes).
6. Add turmeric and red pepper, stirring rapidly for 10-15 seconds.
7. Add pureed or chopped tomatoes, along with chicken, salt, and two
cups of boiling water. Stir to mix, reduce heat and simmer, covered,
until chicken is cooked and very tender and gravy has thickened (about
45 minutes). If gravy has not thickened, increase heat and boil
rapidly, uncovered, until consistency of beef stew. If too thick, add a
little water. Ensure sauce does not burn.
8. Turn off heat and let dish rest, covered, for at least 1 hour, preferably 2, before serving.
9. When ready to serve, heat thoroughly, fold in roasted cumin and chopped cilantro, check for salt, and serve.
This keeps in the fridge for a couple of days. Add more cumin and cilantro when you reheat it.
Let me know if you try it. It's very easy and fills your home with the most amazing scent. *sigh of bliss*
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