Chicken Cafreal
Source of Recipe
Bhindi Bazaar Indian Cafe
List of Ingredients
1 3/4 lbs. chicken
12 T. vegetable oil
1/2 c. yogurt
1/4 t. turmeric
Salt
2 onions, peeled and sliced
2 tomatoes, chopped
1-inch piece of ginger, chopped
4 cloves garlic, peeled and chopped
1 t. ground cumin
3 t. ground coriander
2 c. fresh cilantro, chopped
4-5 green chilies, chopped
Juice of 1 lemon
1/2 c. water Recipe
Clean and cut chicken into 8-10 pieces. Combine 4 T. oil, the yogurt, turmeric and salt to taste, and toss with the chicken to coat. Cover and refrigerate.
Heat the remaining 8 T. oil in a thick, heavy-bottomed frying pan. Saute the onions until they are translucent, 3 to 4 minutes. Add tomatoes, ginger, garlic and salt to taste. Saute for 2 minutes, add cumin and coriander and saute for another 2 minutes. Let cool and puree in a food processor to make a fine paste. Set aside.
In the food processor, puree the chopped cilantro, green chilies and lemon juice to a fine paste. Set aside.
Remove the chicken from the yogurt, reserving the marinade. Pour the onion-tomato paste back into the frying pan, add c. water and the marinated chicken pieces and cook on medium heat, covered, for 10 minutes. Add the cilantro paste and the yogurt marinade and simmer until the chicken is done - approximately 5 more minutes.
Adjust the seasoning. Serve with cooked basmati rice. Serves 6.
Bhindi Bazaar Indian Cafe. 95 Massachusetts Ave., Boston
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