Murghi Rasedar
Chicken in a Fried Onion Sauce
Ingredients:
1 kg 125 g (2 1/3 lb) chicken parts
4 medium onions, peeled
4 cm (1 1/2 inch) cube fresh ginger, peeled, and coarsely chopped
6 cloves garlic, peeled
7 tablespoons vegetable oil
1 tablespoon ground coriander
1 tablespoon ground cumin
1/2 teaspoon tumeric
1/4-1/2 teaspoon cayenne pepper
4 tablespoons plain yogurt
570 ml (2 1/2 cups) water
2 medium tomatoes, peeled and very finely chopped
2 teaspoons salt
1/2 teaspoon garam masala
1 tablespoon finely chopped cilantro
Making the dish
1. Cut the chicken into serving pieces. Skin the chicken pieces.
2. Chop half of the onions coarsely. Cut the other in halves, lenngthwise, and then crosswise into very thin slices.
3. Put the chopped onions, ginger, and garlic into the contained of an electric blender. Blend to a paste.
4. Put the oil in a large, wide saute pan or a large deep frying pan and set over medium heat. When hot, put in the sliced onions. Stir and fry the onions until they are a deep, reddish-brown color. Remove the onions with a slotted spoon, squeezing out and leaving behind as much of the oil as possible. Put on a plate and set aside.
5. Take the pan off the heat. Put in the paste. Put the pan back on the heat. Stir and fry the paste until it is brown, about 3-4 minutes. Now put in the ground coriander, ground cumin, tumeric, and cayenne and stir once. Put in 1 tablespoon of the yogurt. Stir for about 30 seconds or until it is incorporated in the sauce. Add all the yogurt this way. Add the chicken pieces and stir them around for a minute.
6. Pour in the water, add the tomatoes and salt. Stir to mix and bring to a simmer. Cover, turn heat to low, and cook for 20 minutes. Sprinkle in the garam masala and the fried onions. Mix. Cook, uncovered, on medium heat for another 7-8 minutes or until the sauce reduces and thickens.
7. Skim off the fat and put the chicken in a warm serving dish. Sprinkle the cilantro over the top.
8. serve with some basmati rice and you’re golden.
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