INDIAN CHICKEN DILRUBA RECIPE
 Ingredients of this recipe:
2 medium onions
1 cup milk
2 tbs chopped fresh ginger root
2 tbsp Punjabi garam masala
6 tbs butter or vegetable oil
1 tsp ground turmeric
3-4 lb. chicken, skin removed, cut
2-3 fresh green cayenne peppers, minced, into small pieces or serranos/jalapenos
as substitute
1 cup fresh plain yogurt
Salt and ground cayenne to taste
1/4 cup almonds, ground A few strands whole saffron, soaked in 2 tbs. warm milk
1/4 cup walnuts, ground
Method to make this recipe:
- Minced fresh cilantro and whole 1/4 cup melon, pumpkin or squash seeds almonds/cashews
for garnish (optional), ground
- Put the onions and ginger in a blender or food processor and process into
a smooth paste (consistency of apple sauce).
- Heat the butter or oil in a heavy, deep skillet and gently brown the onion-ginger
mixture, stirring often. Add the chicken and yogurt.
- Combine well and cook over medium heat until the mixture becomes rather
dry and the chicken begins to brown.
- Grind the almonds, walnuts and melon seeds until quite fine. Stir them into
the milk, then add the mixture to the chicken along with the garam masala, turmeric,
chili peppers, salt and ground cayenne.
- Cook over medium heat, stirring often, until the chicken is very tender
and the sauce is very thick (about 10-15 minutes). Stir in the saffron/milk
mixture and cook 1-2 minutes longer. Serve chicken dilruba with roti, naan or
paratha.
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