Subj:  Indian Chicken


Indian Chicken Curry a la Mussoorie

2 medium onions, coarsely chopped
4 cloves garlic
1 tbsp. chopped fresh ginger
2 tbsp. water
3/4 C Ghee (Indian clarified butter)
1 tsp. whole cumin seed
2 small frying chickens (recommended to use chicken 
pieces with bones!)
1 tsp. ground turmeric
1/4 tsp. ground cayenne pepper
1/2 tsp. ground cumin seeds
1 tsp. ground coriander seeds
6 crushed cardamons
1 cinnamon stick, medium sized, crushed
2 bay leaves
salt to taste
a pinch of nutmeg
2 tbsp. blanched slivered almonds
1 C chopped fresh coriander leaves (cilantro)

Puree the onions, garlic, ginger and water in a blender. 
In an 8 quart saucepan, heat the
Ghee on medium high heat. When Ghee is hot, add the 
whole cumin, stirring briskly
until the seeds sizzle. Add the puree and ocntinue to 
stir. Regulate the heat to prevent
the puree from sticking to the bottom of the pan, which 
it has a genuine tendency to do!
Continue stirring until the puree is a rich golden color, 
has been fried well, and most of
the moisture has evaporated from it. This should take 
around 10 minutes.
Add the chicken. Stir fry on figh heat until the chicken 
starts to brown. This should take
about 5 minutes. Stir briksly to prevent burning the 
chicken. Add the turmeric, cayene
pepper, cumin, coriander, cardamons, cinnamon, bay leaves, 
salt and nutmeg, stirring
well until they give off a fragrance (about a minute) 
Add the sour cream, stirring
constantly. Bring to a boil and reduce the heat to the 
lowest point possible. Cover tightly
and cook for 30 minutes or until the chicken is absolutely 
tender. Just before serving,
sprinkle on the almonds and the coriander leaves.
Serve Hot! 

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