Difference between revisions of "Chicken With Tomato Sauce And Butter"
| Line 11: | Line 11: | ||
* 1 teaspoon whole black peppercorns | * 1 teaspoon whole black peppercorns | ||
* 2 bay leaves, crumbled | * 2 bay leaves, crumbled | ||
* 1 hot dried red pepper (or more, as and if desired), | * 1 hot dried red pepper (or more, as and if desired), crumbled | ||
* 6 tablespoons vegetable oil | * 6 tablespoons vegetable oil | ||
* 16 ounces (2 cups) canned tomato sauce | * 16 ounces (2 cups) canned tomato sauce | ||
Revision as of 14:00, 16 December 2023
Ingredients
- 4 chicken legs
- 2 chicken breasts
- 2 medium-sized onions, peeled and coarsely chopped
- 5 cloves garlic, peeled and coarsely chopped
- A piece of fresh ginger, about 2 inches long and 1 inch wide, peeled and coarsely chopped
- 1 stick of cinnamon, 2-1/2 to 3 inches, broken up
- Seeds from 6 whole cardamom pods
- 8 whole cloves
- 1 teaspoon whole black peppercorns
- 2 bay leaves, crumbled
- 1 hot dried red pepper (or more, as and if desired), crumbled
- 6 tablespoons vegetable oil
- 16 ounces (2 cups) canned tomato sauce
- 1 teaspoon salt
- 4 tablespoons lightly salted butter
Directions
- Remove skin from all chicken pieces. Divide legs into drumstick and thigh, and quarter the breasts. Pat dry and put aside.
- In the container of an electric blender, combine the onions, garlic, ginger, cinnamon, cardamom seeds, cloves, peppercorns, bay leaves, red pepper, and 3 tablespoons water. Blend until you have a smooth paste.
- Heat the oil in a 10-12 inch casserole-type pot over a high flame. When hot, put in the chicken pieces, 4 or 5 at a time, and brown them quickly (about a minute on each side). Remove with a slotted spoon. You will need to brown the chicken in several batches.
- Turn heat to medium and pour in the paste from the blender. (Keep face averted.) Stir and fry the paste for 5 minutes, scraping the bottom of the pot well as you do so. Now add the tomato sauce, 3/4 cup water, and the salt. Bring to a boil. Cover.
- Turn heat to very low and simmer gently for 30 minutes, stirring every 6 or 7 minutes.
- Add the chicken pieces to the pot, as well as any juices that may have collected. Bring to a boil, cover, and simmer over low heat for 25 to 30 minutes. Stir gently every 5 or 6 minutes to avoid sticking and burning. Be careful not to break the chicken pieces as you stir. (This much of the recipe can be made up to a day in advance and refrigerated.)
- Cut the butter into 4 pats. Take the chicken off the heat. Drop in the pats of butter and stir them in gently. Serve immediately.