MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sabut (Khade) Masale Ka Murgh (Chicken, Spices, Yogurt)
Categories: Chicken, Indian
Yield: 2 Servings

1 lb Chicken thighs;
- cut into 2" pieces,
- use dark meat
1/3 c Plain yogurt
1/4 ts Salt
1/4 ts Turmeric powder
3 tb Mustard oil; up to 4 tb
3/4 c Onions; thinly sliced
1 Tejpatta (Indian bay leaf)
1/3 c Water;
- or to desired consistency
Salt; to taste
Cilantro;
- chopped, for garnish

MMMMM-------------------------SPICE MIX------------------------------
1/2 ts Cumin seeds
1 ts Coriander seeds
1/2 ts Black peppercorns
3 Cloves
1 Black cardamom
1 sm Mace twig
1 Cinnamon stick (1")
6 Dry whole red chiles;
- up to 7,
- adjust to tolerance
3 cl Garlic; finely chopped
2 Fresh ginger shoot (2");
- finely chopped
1/2 ts Turmeric powder
1/2 ts Kashmiri chilli powder;
- for color (optional)

In a small bowl, steep the spice mix ingredients below in 1/3 cup warm
water for 30 minutes.

Marinate the chicken in yogurt, turmeric, and 1/4 ts salt for about 2
to 3 hours, refrigerated.

Once ready to cook, take out the chicken from the fridge and let sit
on the kitchen counter. In a large pot, heat up the mustard oil on
high until you see its slightly smoky.

Reduce the heat to medium and wait for 2 minutes. Add the sliced
onions to the pot, also add the tejpatta and cook until onions are
lightly browned. This will take around 5 to 8 minutes.

Reduce the heat to low and add the marinated chicken to the pot.
Using the cooking spoon, slowly toss the chicken pieces to combine
with the browned onions. Let cook for 5 to 6 minutes. Do not rush
else the yogurt will curdle.

Raise the heat to medium and add the soaked spices (along with
liquid) to the pot and mix well with the chicken. Let cook on medium
heat for 2 to 3 minutes. Add salt to taste to the pot. Next, close
the lid, reduce stove to low and let the chicken simmer for 30
minutes. There is no need to stir continuously, you can check 1 or 2
times in between than the chicken is not sticking to the bottom.

After 30 minutes, check the seasoning and the doneness of the chicken.
Raise the stove to medium heat, add 1/3 cup water and let simmer for
10 minutes more.

Let rest for at least 2 to 3 hours before serving.

When ready to serve, reheat, garnish with chopped cilantro & serve.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
sabut-khade-masale-ka-murgh--chicken-with-whole-spices-yogurt.txt>

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