Monday, June 11, 2007
This is a great and dependably consistent dish that can be made scorchingly hot or mild as Butter Chicken. Its name means “dry fry.” This recipe, due to the long ingredient list, looks more complicated than it actually is.
1 medium onion, finely chopped
3-6 cloves garlic, finely chopped
2 T ginger, grated (this is easiest to do if frozen and grated with a Microplane)
3-5 serrano chiles, chopped (optional)
8 skinless, boneless chicken thighs, brined if possible
3 T turmeric
1 T chile powder
1 T salt
Ghee (clarified butter. It’s really the best, but if you can’t find it use peanut oil.)
28 oz. can diced tomatoes
3 T ground coriander
3 T ground cumin
2 T tandoori powder (optional)
1 T garam masala
1/2 C chopped cilantro (fresh coriander)
In a large saucepan (nonstick is fine) melt about a tablespoon of ghee and fry the onions, chilies and ginger on medium heat until onions are translucent, about 6 minutes. Add the garlic and fry 2 minutes more.
Remove from pan and add another tablespoon of ghee, bring up to temperature and add the chicken. Brown on both sides for about 3 minutes, then add the turmeric, chile powder and salt. It will look like a powdery mess, but this is normal. Stir the chicken around to coat thoroughly with the mixture and fry on medium heat for ten minutes. Add back the onion mixture.
Now add the tomatoes, mix thoroughly and cook covered at a medium simmer for 20 minutes, stirring occasionally.
Uncover and simmer 10 minutes more.
Now add the coriander, cumin, tandoori powder (if using), garam masala and garlic salt and cook at a medium simmer for another 20 minutes or so. If the sauce becomes too thick, add chicken broth to thin. It shouldn’t be a soup, but it shouldn’t be a paste.
Stir in the cilantro and mix well.
At this stage you can turn off the heat and go on to other things until ready to serve (reheat gently before serving) or serve immediately on basmati rice with sprigs of cilantro for garnish.