4 chicken legs
\n2 chicken breasts
\n2 medium sized onions, peeled and chopped
\n5 cloves garlic, peeled and coarsely chopped
\n2″ by 1″ piece fresh ginger, peeled and coarsely chopped
\n1 stick cinnamon, 2 1\/2 to 3 inches long, broken up
\nseeds from six whole cardamom pods
\n8 whole cloves
\n1 tsp whole black peppercorns
\n2 bay leaves, crumbled
\n1 hot dried red pepper, crumbled
\n6 T veget oil
\n16 oz canned tomato sauce
\n1 tsp salt
\n4 T lightly salted butter<\/p>\n
Remove skin from chicken.\u00a0 Divide legs and quarter breasts.\u00a0 Pat dry and set aside.
\nBlend:\u00a0 onions, garlic, ginger, cinnamon, cardamom seeds, cloves, peppercorns, bay leaves, red pepper, and 3 T water.
\nHeat oil.\u00a0 When hot, add chicken pieces, and brown (minute a side).\u00a0 Remove and set aside.
\nLower heat to medium and pour in blender paste.\u00a0 Either shield the pot, or close your eyes and avert your face as you do so.\u00a0 Stir and fry for five minutes, scraping the bottom of the pan as you go.\u00a0 Add tomato sauce, 3\/4 c water, and salt.\u00a0 Bring to a boil.\u00a0 Cover.\u00a0 Turn heat to low and simmer 30 minutes, stirring every 6-7.
\nAdd chicken to pot.\u00a0 Bring to a boil, cover, and simmer over low heat for 25-30 minutes.\u00a0 Stir every 5-6 minutes to avoid sticking and burning.
\nI suggest preparing to this point in advance, and leaving it in the fridge for a day or so.\u00a0 The improvement to the taste is incredible.
\nCut the butter into four pats.\u00a0 Take off heat.\u00a0 Add butter, and stir in gently.<\/p>\n","protected":false},"excerpt":{"rendered":"
4 chicken legs 2 chicken breasts 2 medium sized onions, peeled and chopped 5 cloves garlic, peeled and coarsely chopped 2″ by 1″ piece fresh ginger, peeled and coarsely chopped 1 stick cinnamon, 2 1\/2 to 3 inches long, broken up seeds from six whole cardamom pods 8 whole cloves 1 tsp whole black peppercorns […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[340,255],"tags":[47,253],"class_list":["post-420","post","type-post","status-publish","format-standard","hentry","category-editing","category-poultry","tag-chicken","tag-introduction-to-indian-cooking"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts\/420","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=420"}],"version-history":[{"count":4,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts\/420\/revisions"}],"predecessor-version":[{"id":2406,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts\/420\/revisions\/2406"}],"wp:attachment":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=420"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=420"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=420"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}