CHICKEN-YOGURT(M) USENET Cookbook CHICKEN-YOGURT(M)
CHICKEN-YOGURT - 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
INGREDIENTS (Serves 4)
1 frying chicken
1/4 cup vegetable oil
3 medium onions
2 garlic cloves
1 tsp cayenne (red pepper)
1 Tbsp coriander (or less to taste)
2 tsp masala seasoning (see note)
2 cups plain yogurt
1/4 cup clarified butter
2 tsp salt (or less to taste)
(1) First prepare the sauce: Slice or chop the onions.
Using a large heavy frypan that has a lid, sauté
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. Add the yogurt. Lower heat
and simmer 7 minutes, partly covered. Remove from
(2) Cut the chicken into chunks. If you are feeling
decadent, then remove the bones from the chicken
to make this a boneless-chicken dish.
(3) Pureé the onion-and-spice mixture in your food
processor or food mill. Don't make it into baby
food, but make sure there are no stringy pieces of
onion left in it.
(4) 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 sauté for 3 more minutes, stirring
(5) Add the onion-and-spice puré to the cooking
chicken. Add salt. Stir the mixture until it
starts to bubble, then lower heat, cover, and sim-
mer for 30 minutes.
(6) Let cool until ready to serve. The longer you
wait, the better it will taste.
(7) Cook some rice to go with it. Reheat over low
heat, and serve.
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, suit-
ably mixed and ground.
If you don't want to use clarified butter you can use any
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.
DEC Western Research Lab, Palo Alto, Calif., USA
From: email@example.com (Kriton Kyrimis)
Subject: RECIPE: Chick-pea soup
Date: 28 Aug 87 03:11:49 GMT
Organization: Princeton University, Princeton, New Jersey, USA
Copyright (C) 1987 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.