Name: Chicken in a Fried Onion Sauce (Murghi rasedar)
Yield: Serves 4–6
Cuisine: Indian
Ingredients: 2 teaspoons salt; 1 tablespoon finely chopped fresh green coriander, or parsley may be substituted; 4 cm/1½ inch cube of fresh ginger, peeled and coarsely chopped; 1 tablespoon ground coriander seeds; 225 g/8 oz tomatoes, peeled and very finely chopped, or canned tomatoes; 1 tablespoon ground cumin seeds; 570 ml/1 pint water; ½ teaspoon ground turmeric; ½ teaspoon Garam masala; 4 tablespoons natural yogurt; ¼–½ teaspoon cayenne pepper; 6 garlic cloves, peeled; 350 g/12 oz onions, peeled; 1.125 kg/2½ lb chicken joints; 7 tablespoons vegetable oil

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

This is what my children call our ‘everyday’ chicken. We tend to eat it with basmati rice and Carrot & onion salad.

Ingredients

1.125 kg/2½ lb chicken joints
350 g/12

Asia
India
Main course
Gluten-free

Method

Cut the chicken into serving pieces. Whole legs should be separated into drumsticks and thighs. Whole breasts on the bone should be cut into 4–6 pieces, depending on their size. Skin all the chicken.
Chop half the onions coarsely. Cut the remaining onions into halves, lengthways, then across into very fine slices. Put the chopped onions, ginger and garlic into

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Ingredients

Method

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