Lahori Chicken Curry with Whole Spices and Potatoes

by Suvir Saran and Stephanie Lyness
from Indian Home Cooking
(Clarkson Potter, 2004)
Serves 4

We have a saying in India that a person who hasn’t seen Lahore has yet to be born. Lahore is a city in what is now Pakistan. The hub of land trade between India and the Middle East, it used to be call “the Paris of the East” because it was such an important center of high culture in India. The street foods and meat preparations of Lahore are still legendary.

This chicken curry is a staple for Lahoris. The inclusion of potatoes makes it hearty and a wide assortment of spices delivers complexity.—Suvir Saran and Stephanie Lyness

convert Ingredients
One 4-pound chicken, cut into 8 to 10 pieces and skinned
3 medium red boiling potatoes, peeled and quartered
3/4 teaspoon turmeric
1/2 teaspoon cayenne pepper
Salt
1 1/2 medium onions, roughly diced
5 garlic cloves
2-inch piece fresh ginger, peeled and cut in half crosswise
3 tablespoons canola oil
1-inch piece cinnamon stick
12 green cardamom pods
9 whole cloves
10 black peppercorns
3 whole dried red chiles
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 fresh hot green chile, cut in half
2 large tomatoes, chopped
2 tablespoons tomato paste
1/4 cup plain yogurt, whisked until smooth
1 cup water
1/2 cup chopped fresh cilantro
Juice of 1 lemon

Want it? Click it.

Method
1. Combine the chicken, potatoes, 1/2 teaspoon of the turmeric, 1/4 teaspoon of the cayenne, and 1/4 teaspoon salt in a bowl and stir to coat the chicken and potato with the spices. Let stand while you make the sauce.

2. Finely mince the onions, garlic, and ginger in a food processor and set aside.

3. Combine 2 tablespoons of the oil, the cinnamon stick, cardamom, cloves, black peppercorns, red chiles, coriander, and cumin in a large casserole over medium-high heat. Cook, stirring, until the cinnamon unfurls, 1 to 2 minutes. Add the minced onion mixture, the green chile, and 1 teaspoon salt and cook, stirring, until the vegetables brown around the edges, 10 to 15 minutes.

4. Remove the cinnamon and green chile, and stir in the remaining 1/4 teaspoon turmeric and 1/4 teaspoon cayenne. Add the tomatoes and tomato paste and cook, stirring, 5 minutes. Transfer to a food processor or blender and purée until smooth; set aside.

5. Heat the remaining 1 tablespoon oil in the same pan over medium-high heat. Add the chicken and potatoes and cook, stirring, 2 minutes. Add the yogurt, 1 tablespoon at a time, and stir well after each addition. Cook, stirring, 2 minutes, to evaporate some of the moisture.

6. Add the puréed tomato mixture and bring to a boil. Stir in the water. Return to a boil, then reduce the heat and simmer, partially covered, until the chicken is cooked through, about 30 minutes. Stir every 5 to 8 minutes and scrape the bottom of the pan to keep the sauce from sticking. Then uncover and cook 5 more minutes to reduce and thicken. Stir in the cilantro and lemon juice. Taste for salt and serve hot.

Recipe © 2004 Suvir Saran. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.