So what is an Indian food loving dude to do, when it gets to expensive at the restaurant?
Well, he will make up his own recipe, and make it as cheap as possible. The
most expensive part of this dish is the chicken, otherwise most of the
ingredients are fairly basic.
Ingredients (2-4 servings)
- Chicken legs, 2-4 should do it.
- Ghee or butter for frying.
- 3-4 cans of tomatoes. (The crushed kind.)
- At least 3-4 big onions, but you can have lots more if you want to.
- 1 whole garlic. (Yes, garlic, not clove!)
- 1-2 cubes of bullion.
- Coriander, cumin, turmeric, ginger, garam masala. (All these are powdered by the way.)
- 3-5 dl of yogurt and/or cream.
Start by chopping the
onion, small but don’t be to neat. It will all mix when boiled anyway.
Next, peel the garlic. Melt the butter or ghee (tastes better with gee,
but not necessary) and start frying the onion and garlic. Throw in the
spices and plenty of it. Say a tablespoon of turmeric and ginger, and
between 2 and 3 tablespoons of coriander and cumin. The garam masala is
used as you feel, I tend to go rather heavy on it to… (If you like
these spices, add, if you don’t, take a little less.)
When you’ve stirred all
this together you will find that you have a brownish ‘goo’, now it’s
time for the chicken. The legs can be done whole, or split in two (drum
and thigh), depending on what you need/want. Let them fry with the
onion mush for a little while, then pour in the cans of tomato; all of
them. Let it boil away at mid temperature and add the bullion and the
yogurt.
When the chicken is done
and the sauce has started to get a bit creamy, add more spices if
necessary. It is ready to be served. A few suggestions would be to
serve it with papadums or naan, salad, pickled onion, raita and orange. To drink I really do suggest you get some Cobra beer.
It’s delish’ with Indian dishes over all. If you have the time I would
also recommend that you leave it over night, and serve it the day
after. It will be even better.
Enjoy - You can’t live on philosophy alone!
