Murg Kari
* Exported from MasterCook *
Murg Kari
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic
For The Beach
Main Dishes
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds chicken legs and
thighs -- skinned
chicken breast -- skinned & boned
3 teaspoons salt
1/2 cup
vegetable oil
1 1/2 cups onion --
finely chopped
1 Tablespoon garlic -- finely
chopped
1 1/2 teaspoons scraped ginger root -- finely chopped
1 teaspoon ground cumin
1 teesp
turmeric
1 teaspoon ground
coriander
1 teaspoon ground hot
red pepper
1/4 teaspoon ground fennel or
fennel seeds pulverized
with a mortar and pestle
1/2 cup
water
1 cup
chopped tomatoes
2 tablespoons fresh coriander -- finely chopped
1/2 cup
unflavored yoghurt
1 teaspoon garam masala
1 tablespoon fresh lemon juice
Pat chicken pieces dry with paper towels and sprinkle them with 2 teaspoons of the salt.
In a heavy 10-12 inch skillet, heat the oil over high heat until a drop of water
flicked into it splutters
instantly. Add the chicken and fry for 3-4 minutes, turning the pieces about with a
spoon until they are white and somewhat firm. Transfer the chicken to a plate.
Add the onions,garlic,and ginger to the oil remaining in the skillet and stirring
constantly, fry for 7 or 8 minutes or until the onions are soft and golden brown.
Reduce the heat to low, add the cumin turmeric,ground coriander,red pepper, fennel, and
one tablespoon of water,and stirring constantly,fry for a minute or so. Stir in
tomatoes, 1 tablespoon of the fresh coriander, the yoghurt and the remaining
teaspoon of salt.
Increase the heat to moderate and add the chicken and any juices that have accumulated in
the plate. Pour in the remaining water. Bring to a boil, meanwhile turning the
chicken about in the sauce to coat the pieces evenly.
Sprinkle the top with the garam masala and the remaining tablespoon of fresh coriander,
reduce the heat to low, cover tightly, and simmer for 20 minutes, or until the chicken is
tender, but not falling apart. To serve, arrange the chicken attractively on a heated
platter, pour the sauce remaining in the skillet over it, and sprinkle with lemon juice.
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NOTES : this is from and Indian friend of the family!
Sue
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I cook with wine. Sometimes I even put it in the food!
Source: