This one took a bit longer than written -- the onions and chicken both wanted a bit of extra time, and the sauce needed to be thinned out a bit at the end to keep it from over-thickening while we mixed in the milk solids. The end result was delicious, though! Since it calls for an entire chicken, expect to need to deal with bones while eating it.
Kashmiri Mirchi Waale Murghi
660 Curries
Ingredients
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 2 tsp ground Kashmiri chilies (or ½ tsp cayenne mixed with 1½ tsp sweet paprika)
- 1 (3½ lb) chicken, skinned, cut into 8 pieces
- 2+2 tbsp mustard oil, divided
- 1 tsp black cumin seeds
- 1 tsp fennel seeds
- 2 black cardamom pods
- 1 large red onion, cut in half lengthwise and thinly sliced
- ½ tsp salt
- ¼ C heavy cream or whole milk solids
Directions
- Combine the ginger and garlic paste and the chilies in a bowl, and mix well. Add the chicken pieces and coat thoroughly. Refrigerate, covered, for at least 30 minutes or as long as overnight.
- Heat 2 tbsp of oil in a deep skillet or dutch oven over medium high heat.
- Add the cumin seeds, fennel seeds, and cardamom, and sizzle until fragrant, ~30 seconds.
- Add the onion and stir-fry until it starts to brown, 5+ minutes.
- Remove the onion and buffer it.
- Add the chicken and marinade and cook until browned on both sides; the book says 2 minutes per side here, it took me more like 5.
- Remove and buffer the chicken. Add a cup of water (more if you went heavy on the marinade or chicken) and the salt. Deglaze.
- Once fully deglazed, return the onion and chicken to the pot. Reduce heat to medium and cover. Cook, turning occasionally, until the chicken is cooked through and tender, 20-25 minutes.
- Remove the chicken (again). Stir in the cream or milk solids and simmer until the milk solids have melted into the sauce and the desired thickness is reached; depending on how it goes, you may need to add some water to thin it out to avoid it overthickening.
- Combine chicken with sauce, and serve.
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