Ingredients
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1 -3 1/2 lb chicken, quartered and skinned
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salt & freshly ground black pepper
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ghee or butter
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3 garlic cloves, peeled and minced
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2 tablespoons ginger powder
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2 teaspoons cumin powder
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2 teaspoons yellow mustard seeds, ground
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1 teaspoon ground cinnamon
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1/2 teaspoon ground cloves
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1 tablespoon turmeric
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1 1/2 teaspoons cayenne pepper
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1 tablespoon paprika
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2 teaspoons lemon juice
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2 tablespoons distilled white vinegar
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1 teaspoon brown sugar
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2 teaspoons salt
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2 cups water
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2 tablespoons dried tamarind, mixed with
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2 cups yellow onions, finely chopped
Instructions
- Salt and pepper the chicken quarters. Heat a large frying pan and brown the chicken in the Ghee. You will have to do this in two batches.
- Remove the chicken to a 6-quart stove-top covered casserole, leaving the fat in the pan.
- Add the garlic and onion to the pan and sauté until golden brown.
- Add to the casserole along with the ginger, cumin, mustard seed, cinnamon, cloves, turmeric, cayenne, and paprika.
- Sauté all for a few minutes and add all the remaining ingredients except for the garnishes.
- Cover and simmer until the chicken is tender. about 45 minutes. Stir a few times during cooking; partially remove the lid during the last 10 minutes or so to thicken the sauce. Top with garnishes.
- Ghee: Butter that is cooked to separate the clear butter fat from the milk solids and moisture, an ingenious method that allows butter to keep for long periods of time.
- Tamarind: Tamarind paste and concentrate, fresh products, are available in the produce section of many ethnic markets. Both products, made from the tamarind pod, need to be reconstituted.