recipes@glacier.UUCP (03/07/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE CHICKEN-YOGURT M "11 Jan 86" 1986 .RZ "YOGURT CHICKEN" "An Indian-style chicken dish with yogurt and red pepper" This fail-safe recipe yields a delicious Indian-style chicken dish. Serve it with rice and you have a meal. It makes wonderful leftovers\(emin fact, it tastes much better as leftovers than it does when cooked fresh. .IH "Serves 4" .IG "1" "frying chicken" .IG "1/4 cup" "vegetable oil" .IG "3" "medium onions" .IG "2 cloves" "fresh garlic" .IG "1 tsp" "cayenne" (red pepper) .IG "1 Tbsp" "coriander" (or less to taste) .IG "2 tsp" "masala seasoning" (see note) .IG "2 cups" "plain yogurt" .IG "1/4 cup" "clarified butter" .IG "2 tsp" "salt" (or less to taste) .PH .SK 1 First prepare the sauce: Slice or chop the onions. Using a large heavy frypan that has a lid, saut\z\(aae the onions in the oil. When they are translucent and beginning to brown, add the garlic. When its moisture evaporates, add the cayenne, coriander, and masala seasoning. Lower heat and simmer 7 minutes, partly covered. Remove from heat and let it cool a bit. .SK 2 Cut the chicken into chunks. If you are feeling decadent, then remove the bones from the chicken to make this a boneless-chicken dish. .SK 3 Pure\z\(aae the onion-and-spice mixture in your food processor. Don't make it into baby food, but make sure there are no stringy pieces of onion left in it. .SK 4 Over medium-high heat, heat the clarified butter until it starts to smoke, then dump in the cut-up chicken all at once. Stir continuously for 2 minutes, then saut\z\(aae for 3 more minutes, stirring occasionally. .SK 5 Add the onion-and-spice pur\z\(aae to the cooking chicken. Add salt. Stir the mixture until it starts to bubble, then lower heat, cover, and simmer for 30 minutes. .SK 6 Let cool until ready to serve. The longer you wait, the better it will taste, up to a day or two. .SK 7 Cook some rice to go with it. Reheat over low heat, and serve. .NX Masala seasoning is an Indian ``general-purpose'' seasoning. Serious Indian cooks make their own, and no two are quite the same. The word \fImasala\fR means something like ``blend of spices''. Since this dish isn't trying to be authentically Indian, you can use most any store-bought mixture that you like, including ``Tandoori'' mixtures, ``curry powders'', etc. If you want to make your own, try some mixture of cardamom seeds, cinnamon, cloves, pepper, cumin, and coriander, suitably mixed and ground. .PP If you don't want to use clarified butter you can use any cooking oil. .SH RATING .I Difficulty: easy. .I Time: 1/2 hour preparation, 1/2 hour cooking, 1-24 hours sitting. .I Precision: No need to measure, but be respectful of cayenne. .WR Brian Reid decwrl!glacier!reid Stanford reid@SU-Glacier.ARPA