LAHORI CHICKEN CURRY WITH WHOLE SPICES AND TURNIPS

LAHORI CHICKEN CURRY WITH WHOLE SPICES AND TURNIPS image

Categories Chicken

Yield 6 servings

Number Of Ingredients 22

1 4-LB chicken, cut into 8 pieces, skinned
2 whole chicken legs, cut into drumsticks and thighs, skinned
3 medium turnips, peeled, quartered
1 1/4 TSPs salt, divided
1 TSP cayenne pepper, divided
3/4 TSP turmeric, divided
1 large onion, cut into 1-inch cubes
5 large garlic cloves
2 1-inch-long pieces fresh ginger, peeled, cut into 1/2-inch pieces
3 TBSPs canola oil, divided
14 whole green cardamom pods, husks removed
9 whole cloves
1 1-inch piece cinnamon stick
1 TSP coriander seeds
1/2 TSP cumin seeds
1 serrano chile, stemmed, halved
3 medium tomatoes, cubed
2 TBSPs tomato paste
1/4 CUP plain whole-milk yogurt
1 CUP water
1/2 CUP chopped fresh cilantro
2 TBSPs fresh lemon juice

Steps:

Toss all chicken, turnips, 1/4 TSP salt, 1/4 TSP cayenne, and 1/2 TSP turmeric in large bowl to coat. Using on/off turns, mince onion, garlic, and ginger in processor. Stir 2 TBSP oil, and next 5 ingredients (cardamom pods, cloves, cinnamon, coriander, cumin) in heavy large pot over medium-high heat 1 minute. Add remaining 1 TSP salt, mixture from processor, and chile. Saute until mixture begins to brown at edges of pot, about 10 minutes. Discard cinnamon stick and chile halves. Mix in remaining 3/4 TSP cayenne and 1/4 TSP turmeric, then tomatoes and tomato paste; simmer 5 minutes. Puree sauce in blender until smooth. (Can be made 1 day ahead. Cover chicken and sauce separately and refrigerate.) Heat remaining 1 TBSP oil in large wide pot over medium-high heat. Add chicken and turnips. Saute until chicken is no longer pink outside, about 4 minutes. Slowly mix in yogurt, then 1 CUP water and onion-tomato sauce; bring to boil. Reduce heat to medium-low, partially cover pot, and simmer until chicken is cooked through, stirring occasionally to prevent sticking, about 40 minutes. Uncover and simmer until sauce thickens, about 5 minutes. Mix in cilantro and lemon juice; season to taste with salt. Transfer to deep platter.