Recipe Mad­hur Jaf­frey

House and Leisure Food - - HL FOOD -

piece of fresh ginger (about 7cm), peeled and coarsely chopped 5 siz­able gar­lic cloves, peeled

and coarsely chopped salt wa­ter 2t le­mon juice 4 chicken legs, skinned and sep­a­rated into drum­sticks and thighs 1 medium tomato (about 140g),

chopped 90g fresh co­rian­der leaves

and small stems 2–3 fresh hot green chillies,

coarsely chopped 1t tomato purée 3T olive oil 250ml nat­u­ral yo­ghurt, lightly

beaten with a fork

Serves 4

Put the ginger, gar­lic, ¼t salt and le­mon juice into a blender. Add about 2T wa­ter and blend, push­ing down with a rub­ber spat­ula if nec­es­sary, un­til smooth. Place the chicken pieces in a stain­less-steel or non-me­tal­lic bowl. Pour the ginger mix­ture over the top and rub it in. Cover the bowl with cling­film and re­frig­er­ate for 30 min­utes (or up to 24 hours).

With­out clean­ing out the blender, put the tomato, co­rian­der, chillies, tomato purée, ¾t salt and 2T wa­ter into it. Blend un­til smooth. Pour the oil into a large, non­stick, lid­ded pan and set over a very high heat. When very hot, put in the chicken pieces, to­gether with the ginger mari­nade. Fry, stir­ring, un­til the chicken pieces are light brown on all sides, about 10 min­utes.

Add the tomato mix­ture from the blender. Con­tinue to cook, stir­ring, un­til the sauce is thick and clings to the chicken and the oil sep­a­rates from it, for another 10 min­utes. Add the yo­ghurt. Stir and cook for about four to five min­utes un­til the yo­ghurt dis­ap­pears and leaves a thick sauce edged with oil. Cover, re­duce the heat as low as pos­si­ble, and cook for five to 10 min­utes more, or un­til the chicken is ten­der. If you think that the pan is dry­ing out too much, stir in a ta­ble­spoon or two of wa­ter. Serve with In­dian breads, whole­meal pita or with any rice dish.

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