DOI MURGH: A SIMPLE INDIAN SUPPER
One of the favourite Indian dishes prepared for me by my late mother, was a simple dish of chicken cooked in a spicy yoghurt sauce. She gleaned the recipe during her time living in Calcutta and I can still recall the little skip of the heart whenever I entered the house, returning from school, to the unmistakeable smell of this dish wafting from the kitchen.
My own attempts to recreate it have not come close to hers, but, in my own way, I have arrived at a stuningly simple and delicious recipe, where the end result more than repays the amount of preparation needed.
Like so many curries, it doesn't look that pretty and the addition of peas in the end result is entirely optional ( you could also use spinach) and reflects my desire for some extra nutritional benefit rather than any level of authenticity. This time, I used leg and thigh pieces, which I skinned, retaining the skin to make a chef's perk of crackling.
Well worth a try
1 Chicken (jointed and skinned – keep the skin to make chicken crackling)
1 large white onion (finely diced)
3 cloves garlic
2 fresh green chillies
2 inch fresh ginger
1 cup whole milk yoghurt
1 tsp ground cumin
1 tsp ground coriander seed
1 tsp chilli powder
1 tsp cinnamon
1 tsp ground turmeric
1 tsp ground ginger
1 tsp sugar
1 tsp salt
Blend the garlic, chilli and fresh ginger to a paste in a blender with a little salt and water.
Add oil to a large saucepan and fry off the paste for two minutes.
Add the chopped onion and cook until soft and golden
Add the spice mix and cook until they begin to release their oils and lose their rawness. If they begin to stick, add a little water.
Remove from the heat and add in the yoghurt, blending it in thoroughly with the sauce.
Return to the heat and cook on a very low heat for three to five minutes.
Add the chicken pieces, reserving the breast to add later. Toss in the sauce. Cover and cook on a gentle heat for thirty minutes or until the chicken is almost cooked, checking occasionally to make sure it is not sticking. If it is, add more water.
Add the diced breast meat and cook for a further fifteen minutes on a gentle heat.
Remove the chicken and keep warm while reducing the sauce down to a thick consistency before returning the meat to make sure each piece is coated.
Serve with plain boiled rice