Lal Shorve Vala Murgh - Chicken And Spicy Red Sauce

Recipe Ingredients

4 1/2 lbs	2043g / 72oz	Chicken pieces - cut into servings
2 teaspoons	10ml	Salt - or to taste
		Freshly ground black pepper
14		Garlic - or more to taste, chopped
1		Fresh ginger root - chopped
1/2 cup	118ml	Vegetable oil
1		Ground asafetida - optional
2 teaspoons	10ml	Cumin seeds
4		Cinnamon stick
12		Cardamom pods
10		Whole cloves
6		Dried hot red chilies
10		Whole cloves
1 teaspoon	5ml	Ground turmeric
1/2 teaspoon	2.5ml	Cayenne pepper - or to taste
3/4		Chopped tomatoes
1 1/2 lbs	681g / 24oz	Potatoes - cut in 1 1/2" chunks

Recipe Instructions

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.

Source:
Madhur Jaffrey's Quick and Easy Indian Cooking

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