Indian simmer Ingredients: 2 1/2 pounds whole chicken (cleaned and cut into 16- 18 pieces) 1 1/2 cups
chopped onion 3-4 cloves of garlic 2 inches ginger root 2-3 hot green chili peppers (adjust according to how much heat you can handle) 1 1/2 cups chopped tomatoes 1/4 cup lemon juice + 1/2 teaspoon salt +1/2 teaspoon cracked pepper (marinade) 2-3 bay leaves (dried) 1 1/2 cinnamon stick 3-4 whole black cardamom 1 teaspoon cumin seeds 5-6 cloves 2 1/2 tablespoon coriander powder 1/2 teaspoon turmeric 1 1/2 teaspoon garam masala powder 1/2 cup mustard oil (can substitute with vegetable or olive oil) 1 1/2 tablespoon ghee (clarified butter) Salt to taste Handful of chopped cilatro Method: Mix the marinade (lemon juice + salt + pepper) well to washed chicken. Set aside for 30 minutes. In the meantime grind onion, ginger, garlic and green chili into a thick paste. Set aside. Heat oil in a thick bottom pan with slightly higher sides. A pressure cooker or wok would be a great alternative. Roughly pound the whole spices - bay leaves, cinnamon stick, black cardamom, cumin and cloves. Add to the hot oil. Stir as they sputter. Add turmeric. Stir and add the onion paste prepared before. Turn the heat to medium and cook while stirring occasionally until all the liquid has evaporated and the paste is reduced to a dense, golden brown paste. Add salt, coriander powder and chopped tomato. Turn the heat to medium high and cook, stirring occasionally. Slowly the tomato will begin to melt and then it
will all turn into a slightly smooth and loose paste. Wait till oil begins to separate. Add garam masala, stir in the chicken and mix everything very well. Reduce the heat to medium low. Cover and cook, uncovering and stirring occasionally. Initially chicken will lose a lot of water but after cooking for 15-20 minutes on medium heat the water will begin reducing. At this point you can either uncover and cook, stirring occasionally or put on the pressure cooker. If proceeding with the pressure cooker then cover, lock and wait for two whistles and then turn the heat off leaving covered for another 15 minutes. I prefer the slow cooking so I turn the heat to medium low and let the chicken simmer for another 20-25 minutes until the chicken is cooked well and the gravy is reduced to a nice thick consistency. Once the chicken is cooked add ghee and cilatro. Stir well. Cover and let it rest for 15 more minutes before serving with your choice of bread or rice.
Sailus
Ingredients
Chicken - 1 kg Onions - 2, finely chopped Ginger garlic paste - 1 tbsp Red chili powder - 3/4 tbsp Turmeric powder - 1/2 tsp Coriander powder - 1/2 tbsp Roasted cumin powder - 1/4 tsp Tomato puree - 1/4 cup Garam Masala powder - 1/4 tsp Cashew nuts - 10 (soaked in 2 tbsps milk or water for 15 mts and grind to a fine paste) Kasuri Methi - 1/2 tsp (optional) Fresh curry leaves - 1 sprig Salt to taste Oil - 2 tbsps
Method
1. Heat oil in a heavy bottomed vessel, add the chopped onions and saute for 4 mts.
2. Add ginger garlic paste and saute for 2 mts. Add the washed and drained chicken and cook on high heat for 4 mts. Reduce flame and cook the chicken for 5 mts. 3. Add red chili powder, turmeric powder, coriander powder, cumin powder and kasuri methi and mix. Place lid and cook on low to medium flame for 8 mts. 4. Add tomato puree and mix. Cook for 3 mts. Add 2 cups water and salt and place lid. Cook on medium flame for 20 mts. 5. Add garam masala powder, cashew nut paste and curry leaves. Mix and cook without lid till you achieve the desired curry consistency. 6. Turn off heat and remove to a serving bowl. Serve warm with rice or rotis.
