Description

This delicious Eastern Indian dish sounds exotic and difficult to make, but it is very easy to do. It is a wonderfully spiced chicken that is great served with basmati rice.

Ingredients

• 3 1⁄2 lb. chicken, quartered and skinned (or chicken breasts)
• salt, to taste
• freshly ground black pepper, to taste
• ghee (a clarified Indian butter) or butter
• 3 garlic cloves, minced
• 2 c. yellow onions, finely chopped
• 2 T. ginger powder
• 2 t. cumin powder
• 2 t. yellow mustard seeds, freshly ground
• 1 t. ground cinnamon
• 1⁄2 t. ground cloves
• 1 T. turmeric
• 1 1⁄2 t. cayenne pepper
• 1 T. paprika
• 2 t. freshly squeezed lemon juice
• 2 T. distilled white vinegar
• 1 t. brown sugar
• 2 t. salt
• 2 c. water
• tamarind paste:
• 2 T. dried tamarind, mixed with
• 2 T. hot water, worked through a sieve, discarding the seeds
• **If you are not a fan of spicy dishes, use half of the amount of cumin and cayenne and one cup of tomato sauce and one cup of water.

Steps

1. Wash chicken and pat dry; season with salt and pepper.
2. Heat a large skillet; brown chicken in the Ghee in two batches.
3. Remove chicken to a 6 quart stove-top type covered casserole, leaving the fat in the skillet.