LAL MASALE WALI MURGH - CHICKEN IN A RED SWEET PEPPER SAUCE

LAL MASALE WALI MURGH - CHICKEN IN A RED SWEET PEPPER SAUCE image

Yield 4

Number Of Ingredients 15

2-1/2 pound chicken parts (drumsticks and thighs and/or breast)
1 large onion, peeled and coarsely chopped
1-inch cube of fresh ginger, peeled and coarsely chopped
3 cloves garlic, peeled
2-1/2 tablespoons blanched, slivered almonds
3/4 pound sweet red peppers, trimmed, seeded, and coarsely chopped
1 tablespoon ground cumin seeds
2 teaspoons ground coriander seeds
1 teaspoon ground turmeric
1/4 teaspoon cayenne
2 teaspoons salt
7 tablespoons vegetable oil
1 cup water
2 tablespoons lemon juice
1 teaspoon coarsely ground black pepper

Steps:

If chicken legs are whole, divide drumsticks from thighs with a sharp knife. Breasts should be cut into four parts. Skin all chicken pieces. Combine onion, ginger, garlic, almonds, peppers, cumin, coriander, turmeric, cayenne, and salt in the container of a food processor or blender. Blend, pushing down with a rubber spatula whenever you need to, until you have a paste. Put the oil in a large, wide, and preferably non-stick pan over medium-high flame. When hot, pour in paste. Stir and fry the paste for 10 - 12 minutes or until you can see the oil forming tiny bubbles around it. Put in the chicken, with the water, lemon juice, and pepper. Stir to mix and bring to a boil. Cover, turn heat to low and simmer gently for 25 minutes or until the chicken is tender. Stir a few times during this cooking period.