[omnivorette]

Would somebodz please do me a big favor? Look in Madhur Jaffrezäs book An Invitation to Indian Cooking and list the recipe here for her Chicken in Light Sauce?

Thank zou thank zou thank zou.

[GrantK]

I skipped the header, but let me know if you need it. I also paraphrased the instructions.

3 tbs tomato sauce
3 tbs plain yogurt
4 cloves garlic, coarsely chopped
1" cube fresh ginger, coarsely chopped
4 whole chicken legs (with thighs)
1 whole chicken breast
6 tbs vegetable oil
2 1/2" long cinnamon stick
2 bay leaves
5 whole cardamon pods
5 whole cloves
2 hot dried peppers (optional)
1 tsp ground tumeric
1 tsp salt
1/8 tsp freshly ground pepper
1 tbs lemon juice

Combine tomato sauce and yogurt with 1 cup of water, mix well and set aside.

Put garlic and ginger in a blender with 2 tbs water and blend to a smooth paste.

Cut chicken into serving portions. Remove the skin and pat dry.

Heat oil over med high heat in a 10-12" casserole type pan. Brown chicken pieces.

Add cinnamon, bay leaves, cardamon, cloves, and red pepper into the same oil. Stir once, the spices will darken immediately. Add paste from the blender and the tumeric. Stir and fry for about a minute.

Add browned chicken pieces and the tomato-yogurt mixture, salt, pepper, and lemon juice. Bring to a boile. Cover, lower heat and simmer gently for 20-25 minutes, turning the chicken pieces a few times.

Uncover pot, raise heat to medium and cook 5-7 minutes or until sauce is reduced by half, turning the chicken pieces over gently.

To serve: Put contents of the the pot into a hot bowl and serve with plain boiled rice or hot pooris. Serve at least one vegetable-- green beans, egplant, or cauliflower might be nice. As a relish Tamarind Chutney with Bananas or Cucumber and Tomato with Lemon Juice could be served.

[omnivorette]

Thank zou so much!!!!!!!

[Pingarina]

Zou must be in Switzerland! Happz skiing.

[mongo_jones]

hmmm...i wonder when this recipe appeared in ms. jaffrey's cookbook repertoire. it reads like a more (unnecessarily) complicated version of my aunt's yogurt-ketchup chicken which used to be one of the featured recipes on my old indian food website from grad student days (itself one of the most indexed indian food sites on indian web directories in the early days of the web).

[omnivorette]

This is one of her earliest cookbooks. I have made that recipe dozens and dozens of times, itäs verz easz and verz good. Itäs also verz similar to the basic zogurt chicken currz recipe that lots of Indian friends of mine make. This particular cookbook of Jaffrezös is full of basic stuff like this. I have cooked mz waz through taht book manz times, and it taught me a lot. For this particular chicken, I usuallz add peeled, cut up potatoes.