Title: Chicken for Chickens (Murgi Survedar)
Categories: Entree Poultry Indian
Yield: 4 Servings

750	g	Skinned chicken pieces
1	tb	Chopped fresh ginger root
1/2	ts	Ground turmeric
8		Unsalted blanched almonds
90	g	Clarified butter
4	tb	Natural yogurt beaten
		Smooth
2	tb	Coriander leaves; chopped
2	ts	Finely Chopped Garlic
1	tb	Vegetable oil
2	ts	Salt
8		Unsalted cashew nuts
3/4	l	Water
5	tb	Coarsely chopped onion
1/4	l	Thick coconut milk
SPICY PASTE
1	tb	Poppy seeds
4		Cloves
1		Cinnamon stick 3 cm -=or=-
1/4	ts	Ground cinnamon
4		Cardamom pods, seeds
		Only-=or=-
1/4	ts	Ground cardamom
1/2	ts	Pepper corns
2	ts	Chopped fresh ginger root
8		Garlic cloves
2 1/2	tb	Finely chopped onion
4	tb	Water

The coconut milk called for in this recipe may be obtained from stores that specialize in Caribbean or oriental foods; or one may make it at home from the flesh of a fresh coconut: 1/4 th. litre of grated flesh mixed with 1/f th. litre hot tap water will yield about 1/4 th. litre of coconut milk. Grate the coconut flesh without removing the brown skin. Measure the volume of grated flesh and mix with equal volume of hot, but not boiling water. (Do not use the water in the coconut) Press the mixture through a fine sieve lined with a double layer of dampened muslin to produce coconut milk.

Drop the garlic, ginger, and oil into a blender and puree. Pour the puree into a heavy medium sized pot and saute over medium heat for 5 minutes. Add the chicken pieces, salt, turmeric, cashews and almonds. Stir to mix well. Raise the heat and continue frying till chicken is golden and all the natural liquids have evaporated. Add the water, cover and simmer until just tender. Remove the chicken and nuts, drain and reserve. Strain the broth, reduce to 1/f litre and reserve separately.

To make the spicy paste, one by one as listed, drop the poppy seeds, cloves, cinnamon, cardamom, pepper corns, ginger, garlic and finely chopped onions into a blender. Pulverize each ingredient before adding the next. Add water and blend to a smooth thick paste. Set aside.

In a heavy medium sized saucepan, heat the butter and fry coarsely chopped onions until they just start turning colour. Turn off the heat. Stir in the spicy paste. Return pan to heat and continue frying, scrapping and turning the mixture with a spatula. Add a table spoon of water when necessary to prevent sticking. Continue like tis until the butter bubbles up to the top of the paste, and it moves as a single mass when stirred.

Turn off the heat, add the drained chicken and nuts. Stir the mixture and add yogurt. Return the pan to medium heat. When the yogurt is absorbed, add the broth spoon by spoon, and finally the coconut milk. Stir constantly until the chicken is tender and enveloped in a rich golden sauce. Serve hot over rice. Garnish with coriander leaves just before serving.

Source: "Cooking Of The Maharajas" by Shivajirao & Shalini Devi Holkar.

Kishore Namjoshi Pune, India

From: Recipes

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