Chicken with stir-fried onions and shallots

Name: Chicken with stir-fried onions and shallots
Yield: Serves 4
Cuisine: India
Ingredients: 15 ml/1 tbsp ghee, or 5 ml/1 tsp unsalted butter plus 10 ml/2 tsp sunflower oil; 8-10 small whole shallots; 2.5-5 ml/½ tsp garam masala; 15 ml/1 tbsp chopped fresh mint or 5 ml/1 tsp dried mint; 2.5-5 ml/½-1 tsp chilli powder; 225 g/8 oz canned chopped tomatoes, with their juice; 15 ml/1 tbsp ghee, or 5 ml/1 tsp unsalted butter plus 10 ml/2 tsp sunflower oil; 15 ml/1 tbsp ghee, or 5 ml/1 tsp unsalted butter plus 10 ml/2 tsp sunflower oil; Plain Boiled Rice, naan and a vegetable side dish, such as Mustard Greens with Ginger, Chilli and Garlic, to serve; Plain Boiled Rice, naan and a vegetable side dish, such as Mustard Greens with Ginger, Chilli and Garlic, to serve; Plain Boiled Rice, naan and a vegetable side dish, such as Mustard Greens with Ginger, Chilli and Garlic, to serve; Plain Boiled Rice, naan and a vegetable side dish, such as Mustard Greens with Ginger, Chilli and Garlic, to serve; 15 ml/1 tbsp chopped fresh mint or 5 ml/1 tsp dried mint; 4-5 whole green chillies; 30 ml/2 tbsp chopped fresh coriander (cilantro) leaves; Plain Boiled Rice, naan and a vegetable side dish, such as Mustard Greens with Ginger, Chilli and Garlic, to serve; 675 g/1½ lb skinned chicken thigh or breast fillets; 675 g/1½ lb skinned chicken thigh or breast fillets; 5 ml/1 tsp salt; juice of ½ a lemon; 7.5 ml/1½ tsp ground coriander; 15 ml/1 tbsp garlic purée; 5 ml/1 tsp ground turmeric; 5 ml/1 tsp ground cumin; 60 ml/4 tbsp sunflower oil or light olive oil; 60 ml/4 tbsp sunflower oil or light olive oil; 15 ml/1 tbsp ginger purée; 2 medium onions, finely chopped; Plain Boiled Rice, naan and a vegetable side dish, such as Mustard Greens with Ginger, Chilli and Garlic, to serve

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This richly spiced, very hot chicken dish, Murgh Do-piaza, makes a delectable main course for a light summer dinner, and is delicious when accompanied by basmati rice and fresh vegetable side dishes. The onions are sauteed with the spices and tomatoes, which adds a rich depth of flavour, and then the shallots are browned whole and added right at the end of the cooking time so they retain their shape.

Ingredients

Asia
India
Dinner
Main course
Spicy
Summer
Gluten-free

Ingredients

Method