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00This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
Ingredients
2 large onions, chopped
1 2-inch piece of ginger, peeled
10 cloves garlic
2 cups plain yogurt
Salt to taste
1 teaspoon cayenne powder
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon commercial garam masala
1/4 cup ghee (recipe here) or vegetable oil
1 teaspoon mustard seeds
4 green chiles, such as serranos, stems removed, finely minced
1/4 cup lime juice
1 lime, cut into small pieces, for garnish
1 large tomato, diced, for garnish
1/2 cup raw cashew nuts, for garnish
1 large onion, sliced into rings, for garnish
1/4 cup cilantro or mint leaves, for garnish
Instructions
In a food processor or blender, grind the chopped onion, ginger, and garlic into a smooth paste. Combine the paste with the yogurt, salt, cayenne powder, and half of the cumin, coriander and garam masala. Add the chicken pieces, mix well, and marinate at room temperature for 6 hours.
In another skillet, heat the ghee or oil over medium heat for 2 minutes. Add the mustard seeds, and when they begin to pop, add the chiles. Pour the ghee or oil (along with mustard and chiles) over the chicken, and continue cooking for 8 to 10 minutes over medium heat or until the moisture evaporates.
Place the chicken in a serving dish. Squeeze the lime juice over the meat, and sprinkle the cumin, coriander, and garam masala over the mixture. Garnish with the lime pieces, cashew nuts, tomato and onion rings, and cilantro or mint leaves.
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This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
Ingredients2 large onions, chopped 1 2-inch piece of ginger, peeled 10 cloves garlic 2 cups plain yogurt Salt to taste 1 teaspoon cayenne powder 1 tablespoon cumin powder 1 tablespoon coriander powder 1 tablespoon commercial garam masala 1/4 cup ghee (recipe here) or vegetable oil 1 teaspoon mustard seeds 4 green chiles, such as serranos, stems removed, finely minced 1/4 cup lime juice 1 lime, cut into small pieces, for garnish 1 large tomato, diced, for garnish 1/2 cup raw cashew nuts, for garnish 1 large onion, sliced into rings, for garnish 1/4 cup cilantro or mint leaves, for garnish InstructionsIn a food processor or blender, grind the chopped onion, ginger, and garlic into a smooth paste. Combine the paste with the yogurt, salt, cayenne powder, and half of the cumin, coriander and garam masala. Add the chicken pieces, mix well, and marinate at room temperature for 6 hours. In another skillet, heat the ghee or oil over medium heat for 2 minutes. Add the mustard seeds, and when they begin to pop, add the chiles. Pour the ghee or oil (along with mustard and chiles) over the chicken, and continue cooking for 8 to 10 minutes over medium heat or until the moisture evaporates. Place the chicken in a serving dish. Squeeze the lime juice over the meat, and sprinkle the cumin, coriander, and garam masala over the mixture. Garnish with the lime pieces, cashew nuts, tomato and onion rings, and cilantro or mint leaves.
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