|
Ingredients
|
Quantity
|
|
Chicken pieces
|
1 pound
|
|
Plain yogurt
|
8 ounces
|
|
Onion very finely chopped
|
2 medium
|
|
Vegetable oil
|
4 tbsp
|
|
Cloves
|
2
|
|
Mustard powder
|
½
|
|
Cardamom pods
|
2
|
|
Cumin powder
|
½ tsp
|
|
Garam masala
|
1 tsp
|
|
Chilli powder
|
1 tsp
|
|
1” piece ginger
|
1
|
|
Garlic cloves
|
4
|
|
Coriander seeds
|
1/3 tsp
|
|
Salt
|
to taste
|
|
Freshly ground pepper
|
½ tsp
|
Remove fat from the chicken and then salt and pepper it. Sprinkle
with chili powder. Add yogurt and mix well until the chicken is covered
liberally with yogurt. Use your hands. Set aside for 1 hour before cooking. If
kept in the refrigerator, set aside for at least 4 hours.
Heat oil in a large heavy pan. When oil is hot, add mustard seeds,
if you are using them. Add cloves, cardamom, and coriander seeds and fry for 30
seconds. Add the onion and fry for two minutes until the onion beings to turn
brown. Lower heat to medium. Add the ginger and garlic paste and fry for 4-6
minutes. Add mustard powder, if using it, add Garam Masala, and add cumin
powder.
Brush excess yogurt off the chicken and put it in a large pot. Add
ingredients from the frying pan. Cook uncovered over high heat for 4 minutes.
Reduce heat to low and cover. Cook for 25 minutes or until the chicken is
tender, stirring every 5 minutes.
Important
note: - When chicken is
cooked with a cover on the pot, it releases water that becomes a part of the
sauce. If after 10 minutes, there isn't enough sauce in the pot, add ¼ cup
water. Conversely, if there is too much liquid in the pot, cook uncovered until
the liquid evaporates.
Variations:
-
There are several variations to the
above recipe:
Leave out the yogurt. Add 1/4 cup of water just before turning the
heat to low and covering the pot.
Boil two potatoes for 10 minutes before slicing them thinly. Add
sliced potatoes to the pot when you start cooking the chicken.
