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Chicken shahi qorma

(Michele Mcdonald for The Boston Globe)
January 13, 2010

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Serves 6

1 chicken (3 1/2 to 4 pounds), cut into 8 pieces and skinned
3 tablespoons vegetable oil
2 medium onions, coarsely chopped
1 1/2 cups plain yogurt (whole or low-fat)
3 cloves garlic, chopped
1 piece (2 inches) fresh ginger root, chopped
2 teaspoons salt
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/2 cups long-grain white rice, cooked
1. In a skillet large enough to hold all the chicken in one layer, heat the vegetable oil over medium-high. Add several pieces of the chicken with the onion. Cook, without disturbing, for 5 minutes or until the chicken browns. Turn and brown the other side. Remove the browned chicken from the pan and continue browning the remaining chicken in the same way. Remove all the chicken from the pan.

2. In a small bowl, combine the yogurt, garlic, ginger, salt, cumin, coriander, cardamom, black and cayenne pepper, turmeric, cinnamon, nutmeg, and cloves. Mix thoroughly.

3. Reduce the heat under the skillet to low. Return the chicken to the pan. Add the yogurt and turn the chicken in the mixture so it is coated all over. Cover the pan and simmer gently for 40 minutes, turning the chicken halfway through cooking, or until the chicken is falling off the bone.

4. Serve with rice. Adapted from Mubashir Ghani Khawaja