Kashmiri Chicken
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Yields 4 Servings
Ingredients
- 4 tablespoons vegetable oil
- 2 bay leaves
- 4 cloves
- 6 green cardamom pods
- 2 black cardamom pods
- 1 small-medium onion, peeled and sliced
- 1/4 -inch piece fresh ginger, peeled
- 5 garlic cloves, peeled
- salt to taste
- 3/4 teaspoon pure red chile powder
- 1 rounded teaspoon ground cumin
- 1 rounded teaspoon ground coriander
- 3 medium-large tomatoes, pureed
- 1 1/2 pounds chicken pieces, or 4 leg quarters, skinned
Instructions
- Heat the oil in a large nonstick saucepan and add the whole spices; let them splutter (a.k.a. simmer) for 15 seconds.
- Add the onion and cook until translucent, about 5 minutes.
- Meanwhile, using a blender, make a fine paste of the ginger and garlic with a little water. Add to the pan and cook until the excess liquid has evaporated and the paste has fried for 30 seconds.
- Add the salt, powdered spices and tomatoes. Cook, stirring occasionally, until oil is released from the masala sauce, around 10–15 minutes.
- Add 3/4 cup water and bring to the boil, then taste and adjust the seasoning. Add the chicken pieces and cook, covered, until the chicken is cooked through, around 25 minutes.
- Take off the lid and add a splash of hot water if the gravy has reduced too much or, if necessary, cook off excess liquid over high heat. Serve with rice.