Post by Coyote on Sept 18, 2005 19:44:35 GMT -5
Rajpipla Chicken
1 large chicken
2 tbsp ghee or an other frying medium
2 tbsp Worcestercshire sauce
2 egg yolks
2/3 lb. fresh curds (8 oz plain yogurt)
2 tsp sugar
6-7 clove of garlic
1 small piece green ginger
2 tbsp olive oil
2 tbsp tomato sauce (they mean ketchup)
1 tbsp mustard
2 onions, finely chopped
2 tsp cummin seeds (ground)
Salt to taste
Clean and cut the chicken into pieces (we buy chicken breasts for this recipe). Heat the fat and fry the onions till brown. (Ghee is clarified butter - we don't use ghee but use olive oil). Add ground ginger and garlic. When brown, add chicken and keep turning till golden brown. Add about 1 cup water and let it cook untill tender. In a separate bowl, mix the olive oil, tomato sauce (ketchup), Worcestershire sauce, mustard, egg yolks, and curds (yogurt) . Pour this over the chicken and sprinkle with the cummin seed. Let it simmer until the gravy blends well with the chicken - about 5 - 7 minutes.
this recipe is in the Time and Talents Club cookbook published in India and this recipe was submitted by Dhun K. Nanavatti.
We modify it a little as follows:
We brown the chicken breasts with ginger and garlic (mostly garlic). Cook it in very little water - we use a pressure cooker. In a separate bowl mix the other ingredients. Then combine and cook on stove for a few minutes. We don't use the sugar or ghee/butter.
People tend to like this a lot.
1 large chicken
2 tbsp ghee or an other frying medium
2 tbsp Worcestercshire sauce
2 egg yolks
2/3 lb. fresh curds (8 oz plain yogurt)
2 tsp sugar
6-7 clove of garlic
1 small piece green ginger
2 tbsp olive oil
2 tbsp tomato sauce (they mean ketchup)
1 tbsp mustard
2 onions, finely chopped
2 tsp cummin seeds (ground)
Salt to taste
Clean and cut the chicken into pieces (we buy chicken breasts for this recipe). Heat the fat and fry the onions till brown. (Ghee is clarified butter - we don't use ghee but use olive oil). Add ground ginger and garlic. When brown, add chicken and keep turning till golden brown. Add about 1 cup water and let it cook untill tender. In a separate bowl, mix the olive oil, tomato sauce (ketchup), Worcestershire sauce, mustard, egg yolks, and curds (yogurt) . Pour this over the chicken and sprinkle with the cummin seed. Let it simmer until the gravy blends well with the chicken - about 5 - 7 minutes.
this recipe is in the Time and Talents Club cookbook published in India and this recipe was submitted by Dhun K. Nanavatti.
We modify it a little as follows:
We brown the chicken breasts with ginger and garlic (mostly garlic). Cook it in very little water - we use a pressure cooker. In a separate bowl mix the other ingredients. Then combine and cook on stove for a few minutes. We don't use the sugar or ghee/butter.
People tend to like this a lot.
