Moghlai Chicken Curry (Nimbu Masala Murgh)

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 chicken, cut into serving pieces

• 1/4 cup ghee 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

• ½ cup raw cashew nuts, for garnish

• 1 large onion, cut 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.

Place the chicken in a large skillet, and cook, covered, for about 12 minutes over low heat.

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 remaining cumin, coriander, and garam masala over the mixture. Garnish with the lime pieces, cashew nuts, tomato and onion rings, and coriander leaves.