From Indian Home Cooking, by Suvir Seran and Stephanie Lyness. This recipe always comes out great "This chicken curry is a staple for Lahoris and a great introduction to chicken curries for the novice Indian cook. Serve it with rice and a Raita."
Provided by dbreslau
Categories Curries
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine the chicken, 1/2 teaspoon of the turmeric, 1/2 teaspoon of the cayenne, and 1/4 teaspoon salt in a bowl and stir to coat the chicken with the spices. Let stand while you make the sauce.
- Finely mince the onions, garlic, and ginger in a food processor and set aside.
- Combine 2 tablespoons of the oil, the cinnamon, cardamom, cloves,and black peppercorns in a large casserole over medium-high heat. Cook, stirring until the cinnamon unfurls, 1 to 2 minutes. Add the minced onion mixture and 1 teaspoon salt, and cook, stirring until the onion browns around the edges, 10 to 15 minutes.
- Remove and discard the cinnamon and stir in the remaining 1/4 teaspoon turmeric and 1/4 teaspoon cayenne. Add the tomatoes and tomato paste and cook, stirring 5 minutes. Transfer to a food processor or blender and puree until smooth; set aside.
- Heat the remaining 1 tablespoon of the oil in the same pan over medium-high heat. Add the chicken and cook, stirring, 2 minutes. Add the yogurt 1 tablespoon at a time and stir well after each addition. Cook, stirring, 2 minutes to evaporate some of the moisture.
- Add the pureed tomato mixture and bring to a boil. Stir in the water. Return to a boil, then reduce the heat and simmer partially covered, until the chicken is cooked through, about 30 minutes. Stir and scrape the bottom of the pan every 5 to 8 minutes to keep the sauce from sticking. Then uncover and cook 5 more minutes to reduce and thicken the sauce. Stir in the cilantro and lemon juice. Taste for salt and serve hot.
Nutrition Facts : Calories 801.5, Fat 58.8, SaturatedFat 14.7, Cholesterol 215.9, Sodium 291.1, Carbohydrate 15.3, Fiber 4.1, Sugar 6.3, Protein 53
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