Aromatic Braised Chicken with Fried Onions |
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Prep Time: 25 Minutes Cook Time: 125 Minutes |
Ready In: 150 Minutes Servings: 4 |
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All sorts of English terms have made it into the Indian culinary lexicon. This is what's called a chicken roast. Ingredients:
2 1/2 pounds chicken thighs with bone, skin discarded |
4 medium shallots, quartered |
5 garlic cloves, chopped |
1 tablespoon minced peeled ginger |
2 sprigs fresh curry leaves, leaves removed from stems |
1 teaspoon cayenne |
1/4 teaspoon black peppercorns |
10 whole cloves |
1 (1-inch) piece cinnamon stick |
1 teaspoon distilled white vinegar |
1/2 cup water |
about 2 cups vegetable oil |
1 medium onion, thinly sliced |
3 teaspoons all-purpose flour, divided |
Directions:
1. Toss all ingredients except water, oil, onion, and flour with 1 teaspoon salt in a wide heavy medium pot. Marinate chicken, covered and chilled, 1 hour.
2. Add water and bring to a boil, then simmer, covered, until chicken is tender, 40 minutes to 1 hour.
3. Meanwhile, heat 1 1/2 inches oil in a small heavy saucepan over medium heat until hot but not smoking.
4. Toss onion with 1 teaspoon flour, then fry in 2 batches, stirring frequently (do not let burn), until golden brown, 2 to 3 minutes per batch. Transfer with a slotted spoon to paper towels. Reserve 3 tablespoons oil.
5. Remove chicken from cooking liquid, reserving liquid, and gently pat dry. 3Heat reserved oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chicken all over, about 6 minutes total. Transfer to a platter.
6. Add remaining 2 teaspoons flour to fat in skillet and cook, stirring, 1 minute. Add chicken-cooking liquid (with aromatics and spices) and simmer, stirring, until slightly thickened, about 2 minutes. Season with salt and pour over chicken. Top with fried onions.
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