Chicken do-piaza
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Chicken pieces; skin removed |
| 1 | large | Onion; coarsely chopped |
| 1 | each | 1-inch cube root ginger; peeled and coarsely chopped |
| 3 | cloves | To 4 cloves garlic; peeled and coarsely chopped |
| 4 | tablespoons | Cooking oil |
| 1 | teaspoon | Ground turmeric |
| 1 | teaspoon | Ground coriander |
| 1 | teaspoon | Ground cumin |
| ¼ | teaspoon | To 1/2 tspn Chili powder |
| 1 | small | Can tomatoes |
| ¾ | cup | Warm water |
| 2 | eaches | Cinnamon sticks; each 2 inches long; broken up |
| 4 | eaches | Cardamoms; split open on the top |
| 4 | eaches | Whole cloves |
| 2 | eaches | Dried bay leaves; crumpled |
| 1¼ | teaspoon | Salt or to taste |
| 2 | tablespoons | (level) ghee or unsalted butter |
| 1 | large | Onion; finely sliced |
| 1 | tablespoon | Coriander leaves; chopped (optional) |
Directions
Cut each chicken breast into 3 pieces. If you are using legs, seperate leg from thigh. Wash and dry on paper towel.
Place the chopped onion, ginger and garlic in a blender or food processor and puree to a smooth paste, add a little water if necessary, to facilitate blade movement.
Heat the oil over medium heat, and add the blended ingredients.
Stir and fry for 4 to 5 minutes.
Add the turmeric, coriander, cumin, and chili powder. Fry for 4 to 5 minutes, stirring frequently. During this time, from the can of tomatoes, add 1 tablespoon juice at a time to prevent the spices from sticking to the pan. When you have used up all the tomato juice, add the chicken and fry it over medium-high heat until the chicken has changed color.
Add the water, cinnamon, cardomom, cloves, bay leaves, salt, and the whole tomatoes. Bring to the boil, cover and simmer until the chicken is tender and the sauce is fairly thick (about 25 minutes).
Cook uncovered, if necessary, to thicken the sauce.
Heat the ghee or butter and fry the sliced onion for 5 minutes.
Add the onions along with the ghee to the chicken. Remove from heat and stir in the coriander leaves.
Preparation: 15 minutes. Cooking: 45 minutes.
__The Complete Indian Cookbook_ Mridula Baljekar, 1993 Smithmark Publishers ISBN 0-8317-1487-5 Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-12-95