Chicken Cardamom

Chicken Cardamom

I can't remember who asked for this to be sent to the list, and I know Mary is probably
busy with farm stuff, but my cookbook is still sitting here by the computer, so here it is:

Masala:
1 cup plain yogurt
1 tsp. cardamom seeds
2 tbsp. peeled and finely chopped fresh ginger
1 tbsp. finely chopped garlic
1 tsp. fennel seeds
1/2 tsp. ground hot red pepper

Chickens:
2 chickens, 2.5-3 lbs. each
4 tsp. salt
1/2 tsp. saffron threads
3 tbsp. boiling water
1/2 cup ghee
a 3"-piece of cinnamon stick
2 whole cloves
2 cups finely chopped onion
1/2 cup cold water

Put all Masala ingredients into a blender/processor and process until puree.

Pat the chickens dry and truss. Rub the salt into the skin. Spread each chicken with Masala. Marinate at room temp for 1 hour or in the fridge for 2 hours.

Put the saffron in a bowl and cover with the boiling water, let soak for atleast 10 minutes.

In a heavy casserole big enough for both chickens, heat the ghee. When hot add the cinnamon and cloves, stirring until they are coated. Add the onions and fry until golden.

Place the birds in the casserole, all the masala and the saffron with water. Turn the chickens frequently and cook for about 10 minutes or until the birds are lightly colored, but not browned. Stir in the 1/2 cup cold water and bring to a boil. Reduce heat, cover the casserole and cook for 30-35 minutes until the chickens are tender but not falling apart. Remove from heat and let rest 15-20 minutes before serving.

From the TimeLife series Foods of the World "The Cooking of India"
Land of Oz
(1/15/03)