Everyday Chicken in a Fried Onion Sauce: a Madhur Jaffrey recipe

Aren’t everybody’s favourite foods the ones you can eat every day? I love this one, one of the first I ever tried from Madhur Jaffrey’s Indian Cooking.

She would be the first to say that in all Indian cooking use meat with bones, it makes all the difference. In this case get a mixture of drumsticks, thighs and wings. Don’t bother skinning the wings, but do skin the rest. I ask the butcher to cut off the wing tips, leaving the meaty other parts.

Everyday Chicken in a Fried Onion Sauce

Serves 4-6
Ingredients:
1 kg chicken pieces, skinned, on pain of death not breasts, anything but.
4 medium onions peeled
1 ½ inch cube fresh ginger, peeled and chopped
6 cloves garlic peeled
7 Tbsp ghee or vegetable oil
1 Tbsp ground coriander seeds
1 Tbsp ground cumin seeds
½ tsp ground turmeric
¼ – ½ tsp cayenne pepper
4 Tbsp plain yogurt
2 ½ cup water
2 medium tomatoes, peeled and finely chopped (canned tomatoes may be substituted)
2 tsp salt
½ tsp garam masala
1 Tbsp finely chopped fresh coriander

  • Coarsely chop 2 onions. Cut remaining onions into halves lengthwise and in very thin slices.

  • Put chopped onions, ginger and garlic in a food processor. Blend until a paste.

  • Heat oil in large pot over medium flame. When hot, put in sliced onions. Stir and fry until they are a deep, reddish brown color. Remove onions with a slotted spoon, squeezing out as much oil as possible to leave in pot. Set onions aside.

  • Remove pot from flame. Put in the blended paste (avert eyes), place back on medium heat, stir and fry until browned (3-4 minutes). Add coriander, cumin, turmeric and cayenne; stir once. Add 1 Tbsp of yogurt. Stir for 30 seconds until incorporated. Add remaining yogurt 1 Tbsp at a time. Add chicken pieces and stir to cover (1 min).

  • Pour in water, tomatoes and salt. Stir to mix and bring to a simmer. Cover, turn to low heat and cook for 20 minutes. Sprinkle in the garam masala and fried onions. Cook uncovered on medium heat for 10 minutes (until sauce reduces and thickens).
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