Chicken in Fried Onion Sauce
Murghi rasedar — an everyday Indian chicken curry with a rich fried onion sauce, served with basmati rice.
Ingredients
- 1.13 kg chicken joints
- 350 g onions
- 4 cm piece fresh ginger
- 6 garlic cloves
- 7 tbsp vegetable oil
- 1 tbsp ground coriander seeds
- 1 tbsp ground cumin seeds
- 0.50 tsp ground turmeric
- 0.25-0.5 tsp cayenne pepper
- 4 tbsp natural yogurt
- — chicken
- 570 ml water
- 225 g tomatoes
- 2 tsp salt
- 0.50 tsp garam masala
- 1 tbsp fresh green coriander
Equipment
- food processor
- blender
- frying pan
Instructions
Prep the Chicken and Aromatics
Cut the 1.13 kg chicken joints into serving pieces. Whole legs should be separated into drumsticks and thighs. Whole breasts on the bone should be cut into 4–6 pieces, depending on their size. Skin all the chicken.
Chop half the 350 g onions coarsely. Cut the remaining onions into halves, lengthways, then across into very fine slices. Put the chopped onions, 4 cm piece fresh ginger and 6 garlic cloves into a food processor or blender . Blend to a paste.
Fry the Onions
Heat the 7 tbsp vegetable oil in a large, wide pot or a large, deep frying pan (preferably non-stick) over a medium flame. When hot, put in the sliced onions. Stir and fry until they are a deep reddish-brown. Remove with a slotted spoon, leaving behind as much of the oil as possible. Put on a plate and set aside.
Cook the Paste and Spices
Take the pot off the flame. Put in the blended paste (keep your face averted). Put the pot back over the heat. Stir and fry the paste until it is brown, 3-4 minutes . Now put in the 1 tbsp ground coriander seeds , 1 tbsp ground cumin seeds , 0.50 tsp ground turmeric and 0.25-0.5 tsp cayenne pepper and stir once. Put in 1 tablespoon of the 4 tbsp natural yogurt . Stir for 30 seconds or until incorporated. Add all the yogurt this way, 1 tablespoon at a time. Put in the chicken pieces and stir them around for 1 minute .
Simmer the Curry
Pour in the 570 ml water , then add the 225 g tomatoes (peeled and very finely chopped, or canned tomatoes) and 2 tsp salt . Stir to mix and bring to a simmer. Cover, reduce the heat to low and cook for 20 minutes .
Finish the Sauce
Mix in the 0.50 tsp garam masala and fried onions. Cook, uncovered, over a medium heat for 7-8 minutes or until the sauce thickens. Skim off the fat and put in a warm serving dish. Sprinkle with the 1 tbsp fresh green coriander (or parsley may be substituted).
View Cooklang Source
---
title: Chicken in Fried Onion Sauce
description: "Murghi rasedar — an everyday Indian chicken curry with a rich fried onion sauce, served with basmati rice."
servings: 6
time: 55 minutes
tags: [chicken, curry, indian, main]
cuisine: Indian
difficulty: medium
---
== Prep the Chicken and Aromatics ==
Cut the @chicken joints{1.125%kg} into serving pieces. Whole legs should be separated into drumsticks and thighs. Whole breasts on the bone should be cut into 4–6 pieces, depending on their size. Skin all the chicken.
Chop half the @onions{350%g} coarsely. Cut the remaining onions into halves, lengthways, then across into very fine slices. Put the chopped onions, @fresh ginger{4%cm piece} and @garlic cloves{6} into a #food processor{} or #blender{}. Blend to a paste.
== Fry the Onions ==
Heat the @vegetable oil{7%tbsp} in a large, wide pot or a large, deep #frying pan{} (preferably non-stick) over a medium flame. When hot, put in the sliced onions. Stir and fry until they are a deep reddish-brown. Remove with a slotted spoon, leaving behind as much of the oil as possible. Put on a plate and set aside.
> Keep the fried onions on a plate — they go back in at the end.
== Cook the Paste and Spices ==
Take the pot off the flame. Put in the blended paste (keep your face averted). Put the pot back over the heat. Stir and fry the paste until it is brown, ~{3-4%minutes}. Now put in the @ground coriander seeds{1%tbsp}, @ground cumin seeds{1%tbsp}, @ground turmeric{0.5%tsp} and @cayenne pepper{0.25-0.5%tsp} and stir once. Put in 1 tablespoon of the @natural yogurt{4%tbsp}. Stir for ~{30%seconds} or until incorporated. Add all the yogurt this way, 1 tablespoon at a time. Put in the @chicken pieces and stir them around for ~{1%minute}.
== Simmer the Curry ==
Pour in the @water{570%ml}, then add the @tomatoes{225%g} (peeled and very finely chopped, or canned tomatoes) and @salt{2%tsp}. Stir to mix and bring to a simmer. Cover, reduce the heat to low and cook for ~{20%minutes}.
== Finish the Sauce ==
Mix in the @garam masala{0.5%tsp} and fried onions. Cook, uncovered, over a medium heat for ~{7-8%minutes} or until the sauce thickens. Skim off the fat and put in a warm serving dish. Sprinkle with the @fresh green coriander{1%tbsp} (or parsley may be substituted).