Red-Braised Chicken

Name: Red-Braised Chicken
Prep time: 1 h
Total time: 1 h
Cuisine: Indian
Ingredients: 1 teaspoon ground cinnamon; 1 teaspoon ground cardamom; 3 small hot fresh chiles, like jalapeños, stemmed, seeded, and minced, or 3 small hot dried chiles, crumbled, or 2 teaspoons hot red pepper flakes, or to taste; 3 small hot fresh chiles, like jalapeños, stemmed, seeded, and minced, or 3 small hot dried chiles, crumbled, or 2 teaspoons hot red pepper flakes, or to taste; 3 small hot fresh chiles, like jalapeños, stemmed, seeded, and minced, or 3 small hot dried chiles, crumbled, or 2 teaspoons hot red pepper flakes, or to taste; 3 small hot fresh chiles, like jalapeños, stemmed, seeded, and minced, or 3 small hot dried chiles, crumbled, or 2 teaspoons hot red pepper flakes, or to taste; 1 tablespoon minced garlic; 1 tablespoon peeled and minced fresh ginger; Salt and black pepper to taste; Salt and black pepper to taste; 2 tablespoons butter or neutral oil, like corn or grapeseed; 2 large onions, sliced; 2 tablespoons butter or neutral oil, like corn or grapeseed; 2 tablespoons butter or neutral oil, like corn or grapeseed; 2 tablespoons butter or neutral oil, like corn or grapeseed; Chopped fresh cilantro leaves for garnish; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2½ to 3 pounds chicken parts, trimmed of excess fat, skinned if you like; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2½ to 3 pounds chicken parts, trimmed of excess fat, skinned if you like; 2 cups chopped tomatoes (canned are fine; don’t bother to drain); Pinch of ground cloves

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A basic spicy braised dish (non-Indians might call it a curry) that can be varied as you like (a couple of ideas follow the main recipe) and can also be made with lamb, pork, or seafood. Though it is traditionally made quite hot in its northern India home (as much food there is), you can reduce the number of chiles to one for a much milder version or increase them if your tastes run that way.

Because the chicken is not browned, the dish is relatively easy to make; you can remove its

Ingredients

Asia
India
Main course
Gluten-free

Ingredients

Method