Yogurt Chicken Curry With Caramelized Onions Recipes

Steps:

• Put the sugar and scant 3 tablespoons water in a small saucepan and heat until the sugar dissolves. Remove from the heat, add the barberries, and set aside to soak. If using currants, you do not need to soak them in this way.
• Meanwhile, heat half the olive oil in a large sauté pan for which you have a lid over medium heat. Add the onion, and cook for 10 to 15 minutes, stirring occasionally, until the onion has turned a deep golden brown. Transfer the onion to a small bowl and wipe the pan clean.
• Place the chicken in a large mixing bowl and season with 1½ teaspoons each salt and black pepper. Add the remaining olive oil, cardamom, cloves and cinnamon and use your hands to mix everything together well. Heat the frying pan again and place the chicken and spices in it. Sear chicken for 5 minutes on each side and remove from the pan (this is important as it part-cooks the chicken). The spices can stay in the pan, but don't worry if they stick to the chicken. Remove most of the remaining oil as well, leaving just a thin film at the bottom. Add the rice, caramelized onion, 1 teaspoon salt and plenty of black pepper. Drain the barberries and add them as well. Stir well and return the seared chicken to the pan, pushing it into the rice.
• Pour the boiling water over the rice and chicken, cover the pan, and cook over very low heat for 30 minutes. Take the pan off the heat, remove the lid, quickly place a clean tea towel over the pan, and seal again with the lid. Leave the dish undisturbed for another 10 minutes. Finally, add the herbs and use a fork to stir them in and fluff up the rice. Taste and add more salt and pepper if needed. Serve hot or warm with yogurt mixture if you like.

Steps:

• Place onion, ginger, crushed garlic and fresh coriander in blender. Blend as smooth as possible adding a small amount of water if necessary.
• Heat oil in large pan and fry the blended mixture on low heat for 2-3 minutes. Add turmeric, Garam Masala, salt and chili, fry for a further minute.
• Stir in yoghurt and tomato; simmer for 5 minutes. Add chicken, turning to coat. Simmer gently for 40 minutes. Thicken if necessary.
• Serve with rice, and accompaniments.

Steps:

• 1. Heat the oil in a large saucepan over medium-high heat and cook the cardamom pods and cinnamon until fragrant, about 1 minute. Add the onions and cook, stirring, until golden, about 5 minutes. Reduce the heat to medium-low, sprinkle the sugar on the onions, and continue to cook, stirring, until well browned, about 10 minutes.2. Add the chicken, ginger, garlic, green chili peppers, coriander, cloves, black pepper, and salt, and stir over high heat until the chicken firms up, about 4 minutes.3. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling. Keep stirring until it comes to a boil. Reduce the heat to medium, cover the pan, and cook, turning the pieces a few times, until the chicken is tender and the sauce is thick, about 25 minutes. (If the chicken becomes tender and the sauce seems thin, uncover the pan and cook over high heat until the sauce thickens.) Transfer to a serving platter, garnish with garam masala and scallions, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.