Bhindi Bazaar Indian Cafe Chicken Cafreal
1 3/4 lbs. chicken
12 T. vegetable oil
1/2 c. yogurt
1/4 t. turmeric
2 onions, peeled and sliced
2 tomatoes, chopped
1-inch piece of ginger, chopped
4 cloves garlic, peeled and chopped
1 t. ground cumin
3 t. ground coriander
2 c. fresh cilantro, chopped
4-5 green chilies, chopped
Juice of 1 lemon
1/2 c. water
Clean and cut chicken into 8-10 pieces. Combine 4 T. oil, the
yogurt, turmeric and salt to taste, and toss with the chicken to
coat. Cover and refrigerate.
Heat the remaining 8 T. oil in a thick, heavy-bottomed frying pan.
Saute the onions until they are translucent, 3 to 4 minutes. Add
tomatoes, ginger, garlic and salt to taste. Saute for 2 minutes, add
cumin and coriander and saute for another 2 minutes. Let cool and
puree in a food processor to make a fine paste. Set aside.
In the food processor, puree the chopped cilantro, green chilies and
lemon juice to a fine paste. Set aside.
Remove the chicken from the yogurt, reserving the marinade. Pour the
onion-tomato paste back into the frying pan, add c. water and the
marinated chicken pieces and cook on medium heat, covered, for 10
minutes. Add the cilantro paste and the yogurt marinade and simmer
until the chicken is done - approximately 5 more minutes.
Adjust the seasoning. Serve with cooked basmati rice. Serves 6.
Bhindi Bazaar Indian Cafe. 95 Massachusetts Ave., Boston