First, let me preface this by saying I don't normally cook meat. I usually only eat it when I'm out and I tend to overcook it when I eat in.That said, let me introduce you to this dish from Indian Deliciously Authentic Dishes. I picked up the book from Borders for $5.99. For now the cookbook is in the keeper pile, at least until I try a couple more dishes.
This is the Chicken in Spicy Onions dish. And I pretty much followed the directions, even though that is next to impossible for me to do. However, I made one big mistake. The first time the chicken visits the pan it is for a quick browning. You're supposed to remove it then and add it after the onion and spices are cooked. Unfortunately I did not realize this error until I had cooked (per the instructions) the chicken with the onions for 15 minutes AFTER the initial "browning". Yup. Overcooked chicken. I also used chicken breasts only. Thighs would have been a yummy addition. I also think the spices were lost because the cilantro took over. Here is the recipe with my changes.
Chicken with Spicy Onions
3/4 tsp turmeric
1 tsp chili powder
1/2-1 tsp salt
3lb of skinned, jointed chicken parts
4 tbsp oil or ghee
4 small onions, finely chopped
I 2" piece of fresh ginger root, grated
1-2 fresh green Serrano chilies, finely chopped
1-1/2 tsps cumin powder
5 tbsp plain yogurt, nonfat
5 tbsp heavy cream
1/2 tsp cornstarch
4 ozs coriander/cilantro leaves, coarsely chopped
Mix turmeric, chili powder and salt in a small bowl. Rub the chicken with the dry mixture and set aside.
Heat the oil or ghee in a skillet and low-medium heat. Add the chicken and cook on both sides until just browned (about 2-4 minutes). Remove chicken from skillet.
Add about 3 of the 4 chopped onions, the chilies and half the ginger. Cook a few minutes before adding the cilantro and cumin. Continue cooking until the onions are translucent. Add the chicken back to the skillet, as well as any juices from the plate. Stir. Cover and cook on low for 15 minutes. Remove the skillet from the heat and allow to cool.
In a small bowl, mix the yogurt, cream and cornstarch together well. Gradually fold into the chicken and onions, and stir well until mixed.
Return the pan to the heat and continue cooking on low until the chicken is tender. Just before serving stir in remaining cilantro, onions and ginger. Serve over rice.
About 4-6 servings.