Murg Kari (Chicken Curry)

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Skinless chicken legs and thighs - and
		Boned skinned - split chicken breasts
3 teaspoons	15ml	Salt
1/2 cup	118ml	Vegetable oil
1 1/2 cups	93g / 3.3oz	Onions - finely chopped
1 tablespoon	15ml	Garlic - finely chopped
1 1/2 teaspoons	7.5ml	Fresh ginger root - scraped, and finely chopped
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Turmeric
1 teaspoon	5ml	Ground coriander
1 teaspoon	5ml	Ground hot red pepper
1/4 teaspoon	1.3ml	Ground fennel
1/2 cup	118ml	Water
1 cup	62g / 2.2oz	Fresh tomatoes - finely chopped
2 tablespoons	30ml	Fresh coriander - finely chopped
1/2 cup	118ml	Unflavored yoghurt
1 teaspoon	5ml	Garam masala
1 tablespoon	15ml	Fresh lemon juice

Recipe Instructions

Pat the chicken pieces dry with paper towels and sprinkle them with 2 teaspoons of the salt. In a heavy 10- to 12-inch skillet, heat the oil over high heat until a drop of water flicked into it splutters instantly. Add the chicken and fry for 3 or 4 minutes, turning the pieces about with a spoon until they are white and somewhat firm. Transfer the chicken to a plate.

Add the onions, garlic and ginger to the oil remaining in the skillet and, stirring constantly, fry for 7 or 8 minutes, or until the onions are soft and golden brown. Reduce the heat to low, add the cumin, turmeric, ground coriander, red pepper, fennel and I tablespoon of the water, and, stirring constantly, fry for a minute or so. Stir in the tomatoes, 1 tablespoon of the fresh coriander, the yoghurt and the remaining teaspoon of salt.

Increase the heat to moderate and add the chicken and any juices that have accumulated in the plate. Pour in the remaining water. Bring to a boil, meanwhile turning the chicken about in the sauce to coat the pieces evenly. Sprinkle the top with the garam masala and the remaining tablespoon of fresh coriander, reduce the heat to low, cover tightly, and simmer for 20 minutes, or until the chicken is tender but not falling apart.

To serve, arrange the chicken attractively on a heated platter, pour the sauce remaining in the skillet over it, and sprinkle with the lemon juice.

Source:
Time Life Books: The Cooking of India

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