Murghi Rasedar
Chicken in a Fried Onion Sauce
Ingredients:
1 kg 125 g (2 1/3 lb) chicken parts
4 medium onions, peeled
4 cm (1 1/2 inch) cube fresh ginger, peeled, and coarsely chopped
6 cloves garlic, peeled
7 tablespoons vegetable oil
1 tablespoon ground coriander
1 tablespoon ground cumin
1/2 teaspoon tumeric
1/4-1/2 teaspoon cayenne pepper
4 tablespoons plain yogurt
570 ml (2 1/2 cups) water
2 medium tomatoes, peeled and very finely chopped
2 teaspoons salt
1/2 teaspoon garam masala
1 tablespoon finely chopped cilantro
Making the dish
1. Cut the chicken into serving pieces. Skin the chicken pieces.
2. Chop half of the onions coarsely. Cut the other in halves, lenngthwise, and then crosswise into very thin slices.
3. Put the chopped onions, ginger, and garlic into the contained of an electric blender. Blend to a paste.
4. Put the oil in a large, wide saute pan or a large deep frying pan and set over medium heat. When hot, put in the sliced onions. Stir and fry the onions until they are a deep, reddish-brown color. Remove the onions with a slotted spoon, squeezing out and leaving behind as much of the oil as possible. Put on a plate and set aside.
5. Take the pan off the heat. Put in the paste. Put the pan back on the heat. Stir and fry the paste until it is brown, about 3-4 minutes. Now put in the ground coriander, ground cumin, tumeric, and cayenne and stir once. Put in 1 tablespoon of the yogurt. Stir for about 30 seconds or until it is incorporated in the sauce. Add all the yogurt this way. Add the chicken pieces and stir them around for a minute.
6. Pour in the water, add the tomatoes and salt. Stir to mix and bring to a simmer. Cover, turn heat to low, and cook for 20 minutes. Sprinkle in the garam masala and the fried onions. Mix. Cook, uncovered, on medium heat for another 7-8 minutes or until the sauce reduces and thickens.
7. Skim off the fat and put the chicken in a warm serving dish. Sprinkle the cilantro over the top.
8. serve with some basmati rice and you’re golden.
What are you eating?
i hate cumin
i just got home from mega shopping for apartment doo dads…..im looking for a cheetah print chair for my bedroom and i cant find what i want…..im too pooped to cook….boyfriend is out with the kids….i think im having toast for dinner.
Oh you have to try Kvass! It makes cumin haters change their ways or get really ill!
Take unflavored yogurt
Thin the yogurt with spring water to the consistancy of milk.
Add from one to several tablespoonsful of cumin to the thinned yogurt stirring well. (I prefer to have the thinned yogurt turn a light brown from the cumin)
Chill very well.
this infused yogurt drink will cut through and slake any thirst, no mattter how pasty or parched your throat or mouth may feel. It is not to be confused with a “smoothie” and is not for the squeamish unless you are really thirsty.
WHAT OMIR MADE FOR SUPPER LAST NIGHT
All measurements are rough guesses
1 lb cocktail shrimpmeat (the little ones, no head or tail)
1 lb bay scallops, frozen
1 lb chicken breast
1 1/2 lb frozen stir-fry vegetables (broccoli, water chestnuts, onions, mushrooms, red peppers and the like)
1/2 cup citrus soy sauce
2 heaping tablespoons cornstarch
2 cups (one can) chicken broth
1/2 cup peanut oil
1 tablespoon garlic powder
1 tablespoon onion powder
chop the chicken breasts into pieces about the size of the shrimp and scallops. Thaw the scallops. Add the garlic and onion powder to the peanut oil and let it soak for about 30 minutes to pick up the flavors. Mix the soy sauce and cornstarch until the cornstarch is dissolved.
Heat a wok to high heat on the stovetop. Drizzle about half the oil mixture onto the sides of the heated wok. Immediately, when the oil hits the bottom of the wok and starts to steam (but before the spices burn), add the shrimp and stir-fry. Once the shrimp are cooked through, add the scallops and stir-fry some more, adding a bit of oil if necessary. Drain the resulting liquid. Return to heat, add a little more oil, and add in the chicken and stir-fry until the chicken is cooked on the outside. Move the meat mixture up the side of the wok so it stays warm. Add the rest of the oil, throw in the vegetables and stir-fry them, gradually stirring in the chicken and seafood as the vegetables thaw and fry.
Once the vegetables are mostly done pour the chicken broth into the wok and wait for it to start boiling. When it is boiling, gradually add the soy sauce/cornstarch mixture, stirring as the mixture thickens. Add only enough of the soy sauce/cornstarch mixture to thicken the mixture to desired consistency. Remove from heat and serve over rice.
Add coriander chutney and you really are golden!
The recipe sounds like it is worth a try.
The idea of Saturday Night Recipe Blogging or Weekend Recipe Blogging should be a fixture in the cafe.
Not being a carnivore, I depend on chimichangas to help me through, at least through the cold months. They are delicious, and vegetarian or vegan as you prefer.
The filling is cooked beans (your choice, I prefer pintos), brown rice (about half and half), and as many spices as you like. I throw in some fried onions, garlic, cumin, tomato paste, and jalapenos, to taste. Find a good recipe for refied beans, add some rice and spices of choice, and it will work. Mash all of this together like refried beans.
I make my own flour tortillas. Four cups of flour, a little salt, 1/2 cup of butter, lard, or oil, a cup and half (go light) of water, knead for 10 minutes (the dough should be tacky, but not sticky (too much water) or hard (too little water). Form balls about two and a half (2 1/2) inches around from the dough, and let them rest for a few minutes. Rolling the tortillas out is a lot of work, but good for you.
Your oven should be pre-heated to 350f, with a baking sheet (upside down) or other flat surface to cook the tortillas. Roll out the tortillas to 10 to 12 inch areas (I prefer rather rectangular), and put them on the baking sheet. Roll out another tortilla (work hard!) and when you are through, the first should be done. It should be “bubbled” with air pockets (if an air pocket cracks if you touch it, its past done). If they are cooked too long they become brittle and crack as you form the chimichangas, if they are undercooked they may tear as you roll the chimichangas. When cooked, keep them covered (I use a large skillet with a top, and paper towels below).
Tortillas and filling at ready, we need to make these things. Put about a half cup (a large spoonful, or perhaps more, if you wish) of filling on the tortilla at the end of the tortilla nearest you, fold over the end and two sides to make a nice square package, and roll it up. You can start over if it’s not neat. Secure it with toothpicks, I normally use three, one through the roll at each end, and one, if needed, to hold down the middle through the horizontal axis.
Deep fry at 365f until golden brown, serve with salsa and whatever trimming you prefer! These freeze very well, are actually good for you, taste good, and are cheap, if one ignores the time involved, about four hours. Fessing up here, I do the beans in a crock pot at night, cook the rice in the morning, mix up the filling, and refrigerate until I’m ready for the next day, when I do the tortillas and deep frying.
These chimichangas were sold under the same name at one of the major mexican restaurant chains, normally with a meat (and mostly bean) filling. As I recall they served it with a brown sauce, which I didn’t care for. Salsa does it for me… Although I could probably make a brown sauce…