Chicken in a Fried Onion Sauce

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

Murghi rasedar

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