Hyderabad Chicken With Green Sauce (Murgh Sooa)

Course : Curry
Serves: 1
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3 pounds chicken parts*
4 pieces fresh ginger, peeled
9 cloves garlic
1 teaspoon ground turmeric
6 tablespoons vegetable oil
3 large onions
1 1/4 cups plain yogurt
1 1/4 teaspoons salt
1 cup fresh cilantro
6 medium fresh hot green chiles stemmed -- seeded and coarsley chopped
1 cup dill, packed chopped fresh

Preparation / Directions:

* cut into serving pieces and skinned Cut onions in half lengthwise and then slice thinly crosswise into thin half rings. Remove all excess bits of fat from the chicken pieces. Place garlic, ginger and 1/2 cup of water into a food processor and blend to a paste. Add turmeric and blend to mix. Heat oil in a large skillet over medium high heat and when hot, put in the onion slices. Stir and fry them until they brown lightly in a few spots. Add chicken pieces. Stir and cook until golden with a few brown spots. Add the garlic ginger paste, stir and cook for about 10 minutes or until the ginger-garlic mixture has browned slightly. Add yogurt and salt. Stir, scraping up any browned bits that caramelized at the bottom of the pan. Reduce heat to low. Cover and simmer for about 15 minutes. While the chicken is simmering place cilantro, chiles and 1/2 cup water into the food processor and blend until smooth. Remove lid when chicken is almost done and turn heat to medium to boil away some of the liquid to thicken the sauce. Add the cilantro/chile mixture into the pan and stir. Add the chopped fresh dill and stir. Simmer for about 5 more minutes. Serve preferably over rice. from Madhur Jaffrey's A Taste of India

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