Lahori Chicken Curry With Whole Spices And Turnips Recipes

Steps:

• 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.

Steps:

• Toss all chicken, turnips, 1/4 TSP salt, 1/4 TSP cayenne, and 1/2 TSP turmeric in large bowl to coat. Using on/off turns, mince onion, garlic, and ginger in processor. Stir 2 TBSP oil, and next 5 ingredients (cardamom pods, cloves, cinnamon, coriander, cumin) in heavy large pot over medium-high heat 1 minute. Add remaining 1 TSP salt, mixture from processor, and chile. Saute until mixture begins to brown at edges of pot, about 10 minutes. Discard cinnamon stick and chile halves. Mix in remaining 3/4 TSP cayenne and 1/4 TSP turmeric, then tomatoes and tomato paste; simmer 5 minutes. Puree sauce in blender until smooth. (Can be made 1 day ahead. Cover chicken and sauce separately and refrigerate.) Heat remaining 1 TBSP oil in large wide pot over medium-high heat. Add chicken and turnips. Saute until chicken is no longer pink outside, about 4 minutes. Slowly mix in yogurt, then 1 CUP water and onion-tomato sauce; bring to boil. Reduce heat to medium-low, partially cover pot, and simmer until chicken is cooked through, stirring occasionally to prevent sticking, about 40 minutes. Uncover and simmer until sauce thickens, about 5 minutes. Mix in cilantro and lemon juice; season to taste with salt. Transfer to deep platter.