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| What You Need: |
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One 3½-pound chicken, quartered and skinned
Salt and freshly ground black pepper to taste
¼ cup Ghee or butter paste
3 cloves garlic, peeled and minced
2 cups yellow onion, finely chopped
2 tablespoons grated fresh ginger
2 teaspoons ground cumin
2 teaspoons crushed yellow mustard seeds
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 tablespoon turmeric
1½ teaspoons cayenne pepper
1 tablespoon paprika
1 tablespoon tamarind (2 tablespoons dried tamarind, mixed with 2 tablespoons hot water, worked through a sieve, discarding the seeds)
2 teaspoons lemon juice
2 tablespoons distilled white vinegar
1 teaspoon brown sugar
2 teaspoons salt
2 cups water
GARNISHES
Cored and thinly sliced jalapeno peppers
Chopped fresh coriander jalapeno peppers
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| How To Cook: |
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1. Salt and pepper the chicken quarters. Heat a large frying pan and brown the chicken in the Ghee. You will have to do this in 2 batches.
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2. Remove the chicken to a 6-quart stove-top covered casserole, leaving the fat in the pan. Add the garlic and onion to the pan and saute until golden brown.
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3. Add to the casserole along with the ginger, cumin, mustard seed, cinnamon, cloves, turmeric, cayenne, and paprika.
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4. Cover and simmer until the chicken is tender, about 45 minutes. Stir a few times during cooking. Partially remove the lid during the last 10 minutes or so to thicken the sauce.
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