When we read about Amanda's (of Amanda's Cookin') Secret Recipe Club, we hoped we weren't too late to join. Well, we were. For that month's "meeting" anyway. But we were "inducted" into the club shortly afterward and are thrilled to be participating in July's posting.
The khade mesale, or whole spices used in this dish
We followed Deeba's recipe, found here, halving the amounts of the ingredients (since we were cooking for two), using Szechuan peppercorns in place of black, and serving the chicken with steamed basmati rice. The result was chicken that was cooked to a perfect texture in an aromatic curry sauce that had a flavorful and comforting spiciness to it. In a word, delightful.
The base of the dish, ghee (or clarified butter)
First, we melted some ghee...
...and sauteed sliced onions in it.
We added some green cardamom pods, whole cloves and Szechuan peppercorns.
Next, we added onion, garlic and ginger that we had ground quickly in a food processor.
This curry gets additional flavor as well as its color from hot paprika.
A few tablespoons of yogurt and some water were added before we put on the cover and allowed the chicken to cook.
The finished product, served with basmati rice.