Hyderabad Chicken With Green Sauce (Murgh Sooa)
Madhur Jaffrey's A Taste of India

Categories : Indian Curry

3 pounds chicken parts*
4 pieces fresh ginger, peeled**
9 cloves garlic
1 teaspoon ground turmeric
6 tablespoons vegetable oil
3 large onions
1 1/4 cups plain yogurt
1 1/4 teaspoons salt
1 cup fresh cilantro
6 fresh hot green chiles
- stemmed seeded and
- coarsely chopped
1 cup dill, packed chopped fresh

* cut into serving pieces and skinned
** total of about about 1-inch long

Cut onions in half lengthwise and then slice thinly crosswise into
thin half rings. Remove all excess bits of fat from the chicken
pieces. Place garlic, ginger and 1/2 cup of water into a food
processor and blend to a paste. Add turmeric and blend to mix.
Heat oil in a large skillet over medium high heat and when hot, put in
the onion slices. Stir and fry them until they brown lightly in a few
spots. Add chicken pieces. Stir and cook until golden with a few
brown spots. Add the garlic ginger paste, stir and cook for about 10
minutes or until the ginger-garlic mixture has browned slightly. Add
yogurt and salt. Stir, scraping up any browned bits that caramelized
at the bottom of the pan. Reduce heat to low. Cover and simmer for
about 15 minutes.
While the chicken is simmering place cilantro, chiles and 1/2 cup
water into the food processor and blend until smooth.
Remove lid when chicken is almost done and turn heat to medium to boil
away some of the liquid to thicken the sauce. Add the cilantro/chile
mixture into the pan and stir. Add the chopped fresh dill and stir.
Simmer for about 5 more minutes. Serve preferably over rice.

Bill Wight


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/