Simple Lahori Chicken Curry

Name: Simple Lahori Chicken Curry
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 1 (4 lb) whole chickens, cut into 8 to 10 pieces and skinned; 3/4 teaspoon turmeric; 3/4 teaspoon cayenne pepper; salt; 1 1/2 medium onions, roughly diced; 5 garlic cloves; fresh ginger, peeled and cut in half crosswise; 3 tablespoons canola oil; cinnamon stick; 12 green cardamom pods; 9 whole cloves; 9 black peppercorns; 2 large tomatoes, chopped; 2 tablespoons tomato paste; 1/4 cup plain yogurt, whisked until smooth; 1 cup water; 1/2 cup fresh cilantro, chopped; 1 lemon, juice of

Submitted by Chef #365329

"From Indian Home Cooking, by Suvir Seran and Stephanie Lyness. This recipe always comes out great "This chicken curry is a staple for Lahoris and a great introduction to chicken curries for the novice Indian cook. Serve it with rice and a Raita.""

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Ready In:: 1hr 5mins
Ingredients:: 18
Serves:: 4

ingredients

1 (4 lb) whole chickens, cut into 8 to 10 pieces and skinned
³⁄₄ teaspoon turmeric
³⁄₄ teaspoon cayenne pepper
salt
1 ¹⁄₂ medium onions, roughly diced
5 garlic cloves
fresh ginger, peeled and cut in half crosswise
3 tablespoons canola oil
cinnamon stick
12 green cardamom pods
9 whole cloves
9 black peppercorns
2 large tomatoes, chopped
2 tablespoons tomato paste
¹⁄₄ cup plain yogurt, whisked until smooth
1 cup water
¹⁄₂ cup fresh cilantro, chopped
1 lemon, juice of

directions

Combine the chicken, 1/2 teaspoon of the turmeric, 1/2 teaspoon of the cayenne, and 1/4 teaspoon salt in a bowl and stir to coat the chicken with the spices. Let stand while you make the sauce.
Finely mince the onions, garlic, and ginger in a food processor and set aside.
Combine 2 tablespoons of the oil, the cinnamon, cardamom, cloves,and black peppercorns in a large casserole over medium-high heat. Cook, stirring until the cinnamon unfurls, 1 to 2 minutes. Add the minced onion mixture and 1 teaspoon salt, and cook, stirring until the onion browns around the edges, 10 to 15 minutes.
Remove and discard the cinnamon and stir in the remaining 1/4 teaspoon turmeric and 1/4 teaspoon cayenne. Add the tomatoes and tomato paste and cook, stirring 5 minutes. Transfer to a food processor or blender and puree until smooth; set aside.
Heat the remaining 1 tablespoon of the oil in the same pan over medium-high heat. Add the chicken and cook, stirring, 2 minutes. Add the yogurt 1 tablespoon at a time and stir well after each addition. Cook, stirring, 2 minutes to evaporate some of the moisture.
Add the pureed tomato mixture and bring to a boil. Stir in the water. Return to a boil, then reduce the heat and simmer partially covered, until the chicken is cooked through, about 30 minutes. Stir and scrape the bottom of the pan every 5 to 8 minutes to keep the sauce from sticking. Then uncover and cook 5 more minutes to reduce and thicken the sauce. Stir in the cilantro and lemon juice. Taste for salt and serve hot.