Recipe - Indian Chicken

1 3lb. chicken; disjointed
One fourth cup Tomato sauce
One fourth cup Plain yogurt
4 Cloves garlic; chopped
1 1inch piece fresh ginger;
peeled and chopped
6 tablespoon Corn oil
1 Stick cinnamon
2 Bay leaves
5 Whole cardamon pods
5 Whole cloves
1 Hot dried red pepper
1 teaspoon Ground tumeric
1 teaspoon Salt
1 tablespoon Lemon juice
Freshly ground black pepper

Combine tomato sauce, yogurt and 1 cup water in small bowl. Put garlic and
ginger in blender with 2 tbs. water. Blend smooth to paste. Heat oil in
heavy casserole. Brown chicken and remove. Add bay leaves, cinnamon,
cardamon, cloves and red pepper to oil. Stir once. Add paste from blender
and tumeric. Stir and fry a minute. Add chicken, tomato sauce/yogurt
mixture, salt, lemon juice and pepper. Bring to boil. Cover and reduce
heat. Simmer 20 25 minutes, turning chicken once or twice. Remove top,
raise heat and cook another 5 10 minutes to reduce and thicken sauce.
Serve with rice. Pass raisins, chopped dry roasted peanuts and grated
coconut as accompaniments.

SERVE WITH RICE, CHUTNEY, AND

MINTED CUCUMBER IN YOGURT

From the Micro Cookbook Collection of Contemporary Recipes. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.