MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Murgh Dahi (Chicken With Yogurt)
Categories: Chicken, Indian
Yield: 1 Batch

3 lb Chicken; up to 3-1/2 lb
4 Green chillies
4 cl Garlic
1 Fresh ginger piece (3")
2 c Natural yogurt
1 ts Paprika
1 ts Salt
1 lg Green pepper
4 oz Ghee or cooking oil
4 oz Coriander; chopped

Preparation time: 15 minutes, plus marinating overnight Cooking time:
45 minutes

This is an interesting mild dish combining the subtleties of
marinating with cooking processes involving a combination of frying
and poaching. You can either use a whole chicken, which is the
traditional way, or chicken joints. I find the chicken joints are
easier to deal with and they cook through far more quickly than a
whole bird. Start the preparations the day before.

Remove the skin from the chicken and cut the meat into joints. Using
a very sharp knife make small cuts all over the pieces. Peel and
roughly chop the chillies, garlic, and ginger. Put into the the
liquidiser (blender) and add the yogurt, paprika, and salt. Remove
the seeds from the green pepper and chop roughly. Add to the
liquidiser and process quickly. Once a smooth marinade has been
achieved, pour this over the chicken joints. Cover the dish with foil
or cling film and marinate overnight in a cool place, stirring
occasionally to ensure that all parts of the chicken are covered.

The next day, heat the ghee in a very heavy saucepan with a
tight-fitting lid until it is very hot. Remove the chicken pieces
from the marinade and add to the pan. Fry quickly for 30 seconds.
Then add the marinade, cover the saucepan, and continue to cook on
moderate heat for 10 minutes. Then, check the chicken, turning it and
basting it with what remains of the sauce. Continue to cook in this
way with the saucepan tightly covered until the sauce has virtually
disappeared. Sprinkle on the coriander leaves and turn the chicken
joints once or twice. Check that the chicken is cooked by inserting a
sharp knife to release the juices. If they are clear the chicken is
done. Serve immediately.

Recipe by Indian Cooking by Khalid Aziz, 1983

MMMMM
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)