Chicken curry (dahi murgh)

November 01, 2006

Serves 4

Madhur Jaffrey's cousin made this curry, in which the thick sauce clings to the chicken pieces. Jaffrey says it's very much like her mother's version of the chicken dish. She begins with a 3 1/2 pound chicken, which is cut up into small serving pieces -- the legs divided into drumsticks and thighs, the breasts cut in half -- then skinned.

3 medium onions, coarsely chopped 20 cloves garlic, coarsely chopped 1 piece (3 inches) fresh ginger, chopped 6 tablespoons vegetable oil 8 green cardamom pods 2 cinnamon sticks 8 whole cloves 14 whole peppercorns 1 teaspoon Kashmiri red-chili powder (or 1/2 teaspoon cayenne and 1/2 teaspoon sweet paprika) 1 chicken (3 1/2 pounds), cut into pieces and skinned 1 1/2 cups plain whole-milk yogurt 1 1/2 teaspoons salt, or to taste 1. In a food processor, combine the onions, garlic, and ginger. Work the mixture until it forms a paste.

2. In a large Dutch oven, heat the oil. When it is hot, add the cardamom, cinnamon, cloves, and peppercorns. Cook for 10 seconds. Add the onion paste and chili powder. Cook, stirring often, for 10 minutes or until the paste is golden brown. If the mixture sticks to the pan, add a little water.

3. Add the chicken pieces a few at a time. Again, add some water if the sauce sticks to the pan. When all the chicken is added, begin to stir in the yogurt, 1 tablespoon at a time. When the sauce sticks, add more yogurt and stir it in. Do this for about 10 minutes or until only 1/2 cup yogurt is left. Then stir in the remaining 1/2 cup all at once.

4. Add the salt, stir again, and cover the pan. Turn the heat to low and cook for 10 minutes, stirring occasionally.

5. Uncover the pan and stir again, making sure the sauce clings to the chicken all over. -- Adapted from "Climbing the Mango Trees"