Chicken With Sliced Lemon And Fried Onions
|Chicken||3 1⁄2 Pound|
|Fresh ginger||1 Inch, peeled and coarsely chopped|
|Garlic||4 Clove (20 gm), peeled and coarsely chopped|
|Vegetable oil||8 Tablespoon|
|Ground coriander||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Ground turmeric||1⁄2 Teaspoon|
|Plain yogurt||2 Tablespoon|
|Tomato sauce||4 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Freshly ground pepper||1⁄8 Teaspoon|
Skin all the chicken pieces and pat them dry.
Peel the onions.
Chop two of them coarsely and put them into the container of an electric blender.
Cut the third one in half lengthwise, then slice it into thin half-rounds and set aside.
Add 6 tablespoons of water, the ginger, and the garlic to the onions in the blender and blend at high speed until you have a smooth paste.
Heat 6 tablespoons of the oil in a 10-12-inch pot over medium-high flame.
When hot, put in the sliced onions and fry them, stirring, until they are darkish brown and crisp, though not burned.
Remove onions with a slotted spoon and leave them to drain on paper towels.
In the same oil, brown the chicken pieces on all sides until.they are golden.
(Do this speedily over high flame so chicken browns but does not cook through.
You will need to do it in at least two batches.) Remove chicken with slotted spoon to a bowl or plate; Add the remaining 2 tablespoons of oil to the pot.
Pour in the paste from the blender.
(Keep face averted.) Stirring, fry on medium-high heat for about 10 minutes or until paste turns a nice golden brown.
Now put in the coriander, cumin, and turmeric and fry, stirring continuously; after another 2 minutes add yogurt, a teaspoon at a time; after 2 or 3 minutes, the tomato sauce, a tablespoon at a time, continuing to stir and fry.
Finally, add salt, cinnamon, cloves, cayenne pepper, and 1 1/2 cups of water.
Bring to a boil.
Cover, lower heat, and simmer gently for 10 minutes.
Cut the lemon into 4 or 5 slices, discarding the end pieces, and remove the seeds.
Add lemon slices along with the chicken pieces, fried onions, sugar, and freshly ground pepper to the sauce, stir, and bring to a boil.
Cover, lower heat, and simmer gently for 20 to 25 minutes or until chicken is tender, turning the pieces every now and then.
If chicken sticks to bottom of pot, add a little more water.
You should end up with a very thick sauce.
To serve: Empty contents of pot into shallow serving bowl.
Arrange the cooked lemon slices on top of the chicken pieces.
Serve with any rice dish or with pooris or chapatis.
Yogurt with Tiny Dumplings goes well with it.
For vegetables you could serve Carrots and Peas with Ginger and Chinese Parsley or cauliflower or any other vegetable you like.
Almost any kind of dal would also complement the dish.
Serving size: Complete recipe
Calories 4482 Calories from Fat 2697
% Daily Value*
Total Fat 302 g464%
Saturated Fat 67.1 g335.3%
Trans Fat 0 g
Cholesterol 1067.6 mg355.9%
Sodium 3035.5 mg126.5%
Total Carbohydrates 106 g35.5%
Dietary Fiber 22.9 g91.4%
Sugars 46.2 g
Protein 335 g669.4%
Vitamin A 44.5% Vitamin C 183.8%
Calcium 59.5% Iron 112.7%
*Based on a 2000 Calorie diet