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home > recipes > meat > murgh kari
from US Serves 6. 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.

Murgh Kari


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keyword: murgh
ethnicity: indian
recipes for meat
recipes by suehutt
Email Address:
(posted July 30, 2005)

from US

Serves 6.

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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