Lal Shorve Vala Murgh- Chicken & Spicy Red Sauce - India

* Exported from MasterCook Mac *

Lal Shorve Vala Murgh - Chicken & Spicy Red Sauce - India

Recipe By : Madhur Jaffrey's Quick & Easy Indian Cooking
Serving Size : 8 Preparation Time :0:00
Categories : Madhur Jaffrey's Quick Madhur Jaffrey
India

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 lbs chicken pieces -- cut into servings
2 tsps salt -- or to taste
freshly ground black pepper
14 cloves garlic, or more to taste -- chopped
4 inch piece fresh ginger root -- chopped
1/2 c vegetable oil
pinch ground asafetida -- optional
2 tsps cumin seeds
4 inch cinnamon stick
12 cardamom pods
10 whole cloves
6 dried hot red chilies
10 whole cloves
1 tsp ground turmeric
1/2 tsp cayenne pepper -- or to taste
3/4 qt chopped tomatoes
1 1/2 lbs potatoes -- cut in 1 1/2" chunks

Sprinkle chicken lightly with salt and black pepper and set aside. Blend
garlic, ginger and 3 tablespoons water into paste. Put oil in wide
nonstick pan over medium- high heat. When oil is hot put asafetida in
pan. A few seconds later put in cumin. Wait 10 seconds and put in
cinnamon, cardamom, cloves and red chilies. Stir. Put in garlic and
ginger. Stir and fry for 2 minutes. Put in chicken, turmeric, and
cayenne, Sir-fry for another minutes. Put in tomatoes, potatoes, 1 1/4
cups water and 1 teaspoon salt. Bring to a boil, cover, turn to low and
simmer gently 25-30 minutes, until potatoes are tender. Remove hard
spices before serving.

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Per serving (excluding unknown items): 634 Calories; 43g Fat (59%
calories from fat); 35g Protein; 33g Carbohydrate; 154mg Cholesterol;
708mg Sodium