Ingredients
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For Marinating the Chicken
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4 lbs Boneless/Skinless Chicken
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½ Tbsp Salt
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½ tsp Freshly Ground Black Pepper
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1 Tbsp Garam Masala
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1 tsp ground Cumin Seeds
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1 tsp ground Fennel Seeds
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2 oz Lemon Juice
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½ oz Garlic
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1 oz Fresh Ginger
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For Making the Tarka
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4 oz Vegetable Oil
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1 tsp Cardamom
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¼ tsp Fennel Seeds
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½ tsp Cumin Seeds
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1 tsp Garam Masala
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For Braising the Chicken
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Tarka Oil
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Marinated Chicken
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½ cup Chickpea Flour
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½ cup Almonds
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1 lb Yellow Onion
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2 lbs Tomato
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1 pt Chicken broth
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1 pt Drained Yogurt
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Salt
Directions
This recipe, from northern India, is seen often in the United States. Masala murgh combines some of the classic seasonings and techniques used in India with something from the Americas tomatoes are a significant part of this recipe’s sauce.
Steps
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1
Done
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Combine all ingredients in a nonreactive container, and mix thoroughly; cover and store in the refrigerator. |
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2
Done
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Allow mixture to marinate in the refrigerator for at least 1 hour before use. |
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3
Done
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For Making the TarkaHeat the vegetable oil in a small sauté pan over a medium flame; when hot, add the whole cardamom and stir in pan for 2–3 minutes. |
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4
Done
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Add the whole fennel seeds and cumin seeds to the pan, and continue to stir-fry in the oil until all of the seeds begin to become aromatic (be careful not to scorch them lower the heat if the oil |
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5
Done
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Once the spices become aromatic, remove them from the oil with a slotted spoon, leaving the oil behind in the pan. |
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6
Done
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Place the toasted spices in a paper towel to remove any excess grease, and transfer the whole spices to a spice grinder; once cool, grind them to a powder. |
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7
Done
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Return the spices to the pan with the oil, and add the garam masala; cook over a medium-low flame to toast the spices together. |
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8
Done
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Strain 2 oz of the resulting oil into a large sauté pan. |
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9
Done
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For Braising the ChickenPreheat the oven to 325°F. |
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10
Done
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Heat the large sauté pan with the tarka oil over a medium-high flame; once hot, add the marinated chicken to the pan (after lightly coating chicken in chickpea flour). |
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11
Done
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Sauté the chicken in the oil until golden and then remove it from the pan (use more of the tarka oil, if necessary, to brown all of the chicken). |
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12
Done
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Once all of the chicken has been sautéed, add 1 oz of the tarka oil to the pan and add the ground almond (if all of the tarka oil has been used to sauté the chicken, use additional vegetable oil). |
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13
Done
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Briefly cook the ground almond in the fat (1–2 minutes), and then add the yellow onion, the spices, and any remaining oil from making the tarka. |
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14
Done
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Turn the heat down to low, and slowly sweat the onions until they are tender and translucent. |
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15
Done
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Once the onions are cooked, add the tomato concassée and chicken stock. Return the chicken to the pan. |
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16
Done
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Cover the pan and place it in the preheated oven; allow to cook until chicken is done (about 20 minutes, depending on size). |
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17
Done
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Remove the pan from the oven and place it on the stove. Swirl the yogurt into the sauce. |
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18
Done
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If the sauce is too thin, reduce it gently over a low flame. |
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19
Done
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Adjust seasoning with salt. Serve with naan or chapatis. |
