|Copyright 2012 LtDan'sKitchen blogs|
Tilak's wife is actually a very masterful cook in her own right. She makes everything from scratch too. She even makes her own yogurt. And I have to say, there is not one food in her kitchen that I did not love. It was actually eating in their kitchen that got me hooked on Indian food. It was another friend though, Celeste, who gave me the push to cook Indian food when she gifted me with an Indian cookbook that was easy to follow. Living in Atlanta at that time, the ingredients were so much easier to find so I was in Little India heaven. The more I cooked Indian food, the better I got and what also helped was having friends who liked to try different kinds of food. Anyway, this recipe is slightly different from Lata's version but it is fairly close. The recipe calls for a lot of cilantro and blitzing it into a paste caused my blender to actually breathe its last breath so I'm a bit bummed but still, it was for a good cause.
Bombay Chicken Masala - Adapted*
3 lbs chicken pieces, skinned
2 large onions, diced
5 jalapeno peppers, deseeded and diced
4 tsp ginger, peeled and diced
12 garlic cloves, diced
2 tbsp coriander powder
4 tsp cumin powder
2 large bunch of cilantro, including the stalks
1 cup water
4 tbsp canola oil
4 cups chicken broth
12 oz tomato paste, canned
salt and pepper
1. In a blender, process the water, cilantro, onions, jalapeno, ginger, garlic
coriander and cumin powder into a paste. You can do this in two batches.
2. In a large pot over medium heat, heat the oil and fry the cilantro paste
3. Add the chicken pieces and the chicken broth and bring to a boil. Cover
and lower the heat to low and simmer until the chicken is tender. This
will take about 30-40 minutes.
4. Add the tomato paste and mix well. Check for flavor and adjust
accordingly. Simmer for another 5 minutes and serve right away.
*Vijayakar, Sunil: 30 Minute Indian, Laurel Glen Publishing, San Diego:2000.