Prep 0 mins
Cook 0 mins
- 16 pieces chicken, skinned
- 2 teaspoons cardamom, Ground
- 2 tablespoons vegetable oil
- 2 teaspoons red peppers, Ground
- 1⁄2 cup vegetable oil
- 1 teaspoon cumin, Ground
- 5 medium onions, thin sliced
- 1⁄2 teaspoon fennel, Ground
- 6 tablespoons slivered almonds, blanched or almonds, blanched, ground
- 2 cups plain yogurt
- 3 tablespoons coriander, Ground
- 1 cup water
- coarse salt
- fresh cilantro (garnish)
- 2 tablespoons fresh ginger, Chopped
- Pat chicken dry.
- Heat smaller amount of oil in heavy large skillet or Dutch oven over medium high heat.
- Add chicken in batches and cook on all sides just until no longer pink (do not brown).
- Remove using slotted spoon and set aside.
- Heat remaining oil in skillet.
- Add sliced onion and fry until wilted and pale brown, stirring constantly to color evenly, about 12 minutes.
- Stir in almonds, coriander, ginger, cardamom, ground red pepper, cumin and fennel and cook 3 to 5 more minutes.
- Remove mixture from heat.
- Transfer half of mixture to processor or blender.
- Puree with 1/2 of the yogurt and 1/2 of the water.
- Repeat with the rest of the mixture, yogurt and water.
- Pour sauce back into skillet.
- Add chicken to skillet.
- Place over medium high head and bring to a boil.
- Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes.
- Remove from head.
- Let stand at room temperature for 30 minutes (dish is best refrigerated and reheated).
- Rewarm over low heat.
- Transfer to serving dish, garnish and serve immediately.
Murghi dil Bahasht. This is a recipe I've made and was going to enter myself. This is from the May 1983 issue of Bon Appetit featured in a cooking class article entitled, "Fabulous Feast from India". The only notable difference is that for the chicken, the original recipe says, "2 3- to 3 1/2-pound chickens, each cut into 8 pieces, skinned (wing tips discarded)". Also, the ingredients look intact, just scattered about not in order of use.