Chicken Moghuli (India)

"To thicken commercial yogurt, drain in yogurt strainer or strainer lined with cheesecloth so the whey separates."  from The Ethnic Food Lover's Companion

• 1 3-pound roasting chicken, cut into serving pieces
• 2 tablespoons canola or peanut oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger root, minced
• 1 tablespoon ground turmeric
• 1 teaspoon salt
• 2 tablespoons garam masala
• 1 cup thick yogurt
• 1/4 cup chicken broth or hot water
• 1/4 cup cream (optional)
• 1/4 cup cashews or slivered almonds
• Chopped coriander for garnish

METHOD

Remove skin and fat from chicken pieces, rinse, and pat dry.  In a large heavy pan, heat oil and saute onion until soft, then add garlic, ginger, turmeric, salt, and garam masala and fry gently until spices are softened ed (10 to 15 minutes).  Add chicken pieces and cook, turning frequently, until lightly browned on all sides.  Stir in half the yogurt, the chicken broth, and the cream (if you are using it); cook gently until chicken is tender.

Meanwhile, grind about two-thirds of the nuts.  Remove chicken pieces to a warm platter; add remaining yogurt and nuts to skillet, adding a splash more water if necessary, and heat through.  Return chicken to sauce, coating evenly, then serve, sprinkling remaining nuts and coriander on top.  Serve with rice and chapatis (or whole wheat pita bread).

Reprinted with permission from The Ethnic Food Lover's Companion: Understanding the Cuisines of the World by Eve Zibart, published by Menasha Ridge Press click for book review

 

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