Indian-style fried chicken, Murg Bhuna (moorgh bhoo-nah) is a simple, lightly spiced dish. Serve it zoith chappatis or naan, onion and tomato salad and iced lager.
1 X 4 lb. chicken, skinned and cut into serving pieces
2 fl. oz. yogurt
2 teaspoon turmeric
3 garlic cloves, crushed
½ teaspoon hot chilli powder
1 teaspoon paprika
3 tablespoons lemon juice
2 oz. butter
2 teaspoon cardamom seeds, crushed
2 teaspoon salt
12 spring onions , finely chopped
Prick the chicken pieces all over with a fork and place them in a large mixing bowl.
In a small mixing bowl, mix together the yogurt, turmeric, two-thirds of the garlic, the chilli powder, paprika and half the lemon juice. Pour this mixture over the chicken pieces and, with your fingers, rub it all over them. Cover the bowl and set it aside for 4 hours.
In a frying-pan, melt half the butter over moderate heat. When the foam subsides, add the chicken pieces and fry, turning them frequently, for 15 minutes, or until they are well browned all over. Add the cardamom seeds and the salt.
Reduce the heat to low, cover the pan, and continue cooking for a further 10 to 15 minutes or until the chicken is tender.
Uncover the pan and continue cooking for 10 minutes to allow most of the liquid to evaporate.
Meanwhile, in a small frying-pan, melt the remaining butter over moderate heat. When the foam subsides, reduce the heat to low and add the remaining garlic. Stirring constantly, fry the garlic for 1 to 2 minutes or until it is beginning to brown. Add the spring onions and continue frying, stirring occasionally, for 4 to 6 minutes or until they are golden.
Remove the frying-pan from the heat and spoon the onions, garlic and butter over the chicken. Sprinkle the remaining lemon juice over the top and continue frying until there is very little liquid left in the pan.
Remove the pan from the heat and transfer the chicken mixture to a heated serving dish. Serve immediately.