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Yogurt Chicken

Ingredients: 1 Pound(s) frying chicken -1 -1 medium onions 2 garlic cloves 1 Teaspoon(s) cayenne (red pepper) 1 Tablespoon(s) coriander (or less to taste) 2 Teaspoon(s) masala seasoning (see note) 2 Cup(s) yogurt, plain 1/4 Cup(s) butter, clarified 2 Teaspoon(s) salt (or less to taste) Directions: First prepare the sauce: Slice or chop the onions. Using a large heavy frying pan that has a lid, saute the onions in the oil. When they are translucent and beginning to brown, add the garlic. When its moisture evaporates, add the cayenne, coriander and masala seasoning. Lower heat and simmer 7 minutes, partly covered. Remove from heat and let it cool a bit. Cut the chicken into chunks. If you are feeling decadent, then remove the bones from the chicken to make this a boneless-chicken dish. Puree the onion-and-spice mixture in your food processor. Don't make it into baby food, but make sure there are no stringy pieces of onion left in it. Over medium-high heat, heat the clarified butter until it starts to smoke, then dump in the cut-up chicken all at once. Stir continuously for 2 minutes, then saute for 3 more minutes, stirring occasionally. Add the onion-and-spice pure to the cooking chicken. Add salt. Stir the mixture until it starts to bubble, then lower heat, cover and simmer for 30 minutes. Let cool until ready to serve. The longer you wait, the better it will taste, up to a day or two. Cook some rice to go with it. Reheat over low heat and serve. NOTES: * An Indian-style chicken dish with yogurt and red pepper -- This fail-safe recipe yields a delicious Indian-style chicken dish. Serve it with rice and you have a meal. It makes wonderful leftovers, in fact, it tastes much better as leftovers than it does when cooked fresh. * Masala seasoning is an Indian "general-purpose" seasoning. Serious Indian cooks make their own, and no two are quite the same. The word masala means something like "blend of spices." Since this dish isn't trying to be authentically Indian, you can use most any store-bought mixture that you like, including "Tandoori" mixtures, "curry powders," etc. If you want to make your own, try some mixture of cardamom seeds, cinnamon, cloves, pepper, cumin and coriander, suitably mixed and ground. * If you don't want to use clarified butter, you can use any cooking oil. : Difficulty: easy. : Time: 1/2 hour preparation, 1/2 hour cooking, 1-24 hours sitting. : Precision: No need to measure, but be respectful of cayenne. : : Brian Reid decwrl!glacier!reid : Stanford reid@SU-Glacier.ARPA : Copyright (C) 1986 USENET Community Trust
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