Pakistani & North Indian Cooking: A Complete Guide for Students & Beginners by S. Raza

Author:S. Raza [Raza, S.]
Language: eng
Format: azw3
Published: 2015-12-03T05:00:00+00:00

Method

Heat the oil in a large pot on medium-high (7 on a scale of 1 to 10) heat for 2 minutes.

Add all the sliced onions and fry, stirring frequently, until they turn completely brown and almost crispy but be careful not to burn them. They should not have a burned smell. This may take 20 or more minutes. It is important to use only medium-high heat so that they brown evenly. On high heat, part of the onion slices can become very brown or burn while other parts are still white. You do not want that. Be careful with this step. It is a little tricky and you need to get it right.

Immediately remove from heat and fish out all the onions with a slotted spatula into a large plate which you have lined with 4 paper towels, so the oil can drain into the paper. Let these just sit.

Take the pot with the leftover oil. Add 2 fluid ounces (60 milliliters) of oil if it looks like there is less than at least half a cup (4 fluid ounces or 120 milliliters) left in the pot. Then heat the oil on medium-high (7 on a scale of 1 to 10) heat for 1 minute.

Add the ginger and garlic pastes and fry for a minimum of 2 minutes or until it looks a bit granular and separated from the oil. But please don't burn it!

Add all the chicken pieces and salt and fry, stirring occasionally, until the chicken pieces are completely browned (they actually turn whitish) with no pink left, and the water the chicken gives off is almost gone. This may take up to 10 minutes or even a little more.

Mix the cayenne pepper, paprika (if you are using it), and coriander into the yogurt and stir well with a Tablespoon, and then add this into the pot slowly while stirring well.

Cover and turn heat down to medium (5 on a scale of 1 to 10) and let it simmer for 20 minutes, stirring and scraping the bottom of the pot once after 10 minutes.

While this is cooking, take the browned onions you had set aside earlier and crush them well using your hands, little bits at a time, so that they form a pile of a sort of oily granular browned-onion "powder" on the paper towels they are sitting on.

After the chicken has cooked for 20 minutes, crack the green cardamom pods or put a small cut in each with the tip of a knife, and then add these and all the browned onion "powder" to the pot and stir well.

After 5 minutes, stir again, turn heat down to low (2 on a scale of 1 to 10), add the garam masala and ginger slivers, stir well, and then cover and let cook undisturbed for 10 more minutes.

Add the Kewra water, stir, and turn heat off.

Let sit covered for 5 minutes.

Taste and add salt if needed. And get ready for an amazing meal.

DONE.

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