Friday, January 11, 2008

Chicken/Lamb in Onion Yogurt Sauce

This is adapted from a NY Times Mark Bittman recipe which we were first served aboard Katrina in Pretty Marsh Harbor. The notes on how not to trash the yogurt, by adding cornstarch and avoiding high heat,  can be applied to many recipes.

Put 2 T butter [I use olive oil] in a large skillet on a medium high flame, add:

2 large onions, sliced
10 cloves minced garlic to taste
salt [I omit]

Cook, stirring occasionally, until onions become soft and brown, about 15 minutes. Stir in:

1T minced fresh ginger/1 t dry ginger
10 cardamom pods
1/4 t cayenne pepper
1 cinnamon stick
3 cloves

Cook about 1 minute, add:

4 whole chicken legs/8 2nd joints [I prefer boneless, skinless, 2nd joints]

In a bowl whisk:

2 c yogurt
2 T cornstarch

until smooth/ Stir into mixture and add 1/3 c water. Bring to gentle simmer over medium heat, then cover and turn to low. Cook at least 40 minutes until tender. Garnish with fresh


Serve with basmati rice.

NB To keep yogurt from "breaking down" whisk with cornstarch before adding to pot and AVOID HIGH HEAT after adding yogurt.


Instead of chicken, use

1 1/2# lamb cut into 1-1 1/2" chunks (trim off all fat)

OMIT adding 1/3c of water with yogurt mixture.

Reviewed 5/14/17

No comments:

Post a Comment