YIELD: 6-8 SERVINGS
2-3 serrano chiles
1 (3") piece ginger, peeled
8-9 large cloves of garlic
4 Tbsps. oil
3 medium yellow onions, finely chopped
4-5 black cardamom pods
2 (2") pieces cinnamon or cassia
6-8 whole black peppercorns
6-8 cloves
2-3 small bay leaves
3 Tbsps. ground coriander
2 Tbsps. ground cumin
1 tsp. cayenne
⅓ tsp. turmeric
4 medium tomatoes minced in food processor
2 (2½ lb.) chickens, skinned and cut into 8 pieces each
1½ tsps. salt
chopped cilantro leaves for garnish
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Puree chiles, ginger and garlic together and set aside.
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Heat oil in a 6-qt. non-reactive brazier or dutch oven. Add the onions and brown on medium heat till they turn a deep red brown color, being careful not to burn, about 12-15 minutes, adding Tbsp. of water if they begin to burn.
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Add the pureed chili, ginger and garlic mixture and brown for 2-3 minutes, adding a little water as needed so as not to burn the paste.
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Add the cardamom, cassia, black pepper, cloves and bay leaves, and brown for another minute. Add the coriander, cumin, cayenne and turmeric. Again, add a little water to create a “masala” base. Continue to brown on medium heat until the water is absorbed into the spice paste.
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Add the chopped tomatoes and further brown for 5-6 minutes untii the paste absorbs the liquid from the tomatoes and the paste separates from the oil.
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Add the chicken, mix well, browning the chicken pieces as well for 5-7 minutes. Add the salt, cover and simmer for 30-45 minutes until the chicken is cooked through and fork tender.
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Serve on a warm platter garnished with cilantro leaves.
Recipe: Neela Paniz
