Yield: 1 Servings
|(The Indian Cookbook; Prava Majumder, ISBN: 9971 65 167 X, 1980,|
|Times Books International; Times Centre, 1 New Industrial Road,|
1 chicken (about 3 lbs.), cut into 8 pieces 4 oz. yoghurt 2 onions, finely grated & ground 1 slice (1-inch) ginger, grated 6 garlic cloves 3 tsp.
cumin powder 1 tsp. black pepper, crushed 1 tsp. sugar salt to taste 2 lb.
chiles, green, whole, stems removed 2 oz. melted butter or oil 2 cinnamon sticks 4 cardamom pods 1 Tbs. lime juice Marinate chicken 4 hours with yoghurt, ground ingredients, crushed black pepper, sugar, and salt.
Heat butter or oil over medium heat, lightly fry cinnamon and cardamom one minute. Add sliced onions and stir-fry until light brown. Add chicken, stir 10 minutes, cover, reduce heat, and simmer.
When chicken is half-cooked, spread green chiles on top so that the chicken is completely covered. Sprinkle lime juice over the chiles. Re-cover and cook over very low heat until chicken is tender.
Remove from heat when very little gravy remains.
Serve chicken with chiles on top.
Serve with chapati or steamed rice.
Posted to CHILE-HEADS DIGEST V4 #130 by Brent Thompson <brent@...> on Sep 20, 1997