Tur Murch Sauce
Aug. 14th, 2022 09:26 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Golden Chicken.
2 lbs boneless, skinless chicken thighs
salt and pepper
5 Tbsp veg oil
3 cups thinly sliced onions (about 2 medium)
1 Tbsp minced garlic (about 3 cloves) (Ha! I used... more.)
1 Tbsp minced fresh ginger
1 Tbsp coriander
1 1/2 tsp garam masala
1 tsp turmeric
1/2 tsp red pepper flakes
1 1/4 cups yogurt (I used house-made)
1/3 cup water
pinch salt
cilantro, for serving
Season the chicken on both sides with salt and pepper. Heat 3 Tbsp oil in a large skillet over medium-high heat until shimmering but not smoking. Add the chicken and fry for 4-5 minutes, until browned, then flip and cook an additional 2 minutes. Transfer the chicken to a rimmed plate.
Add the remaining 2 Tbsp oil, then add the onions. Reduce the heat to medium and cook, stirring frequently, for about 10 minutes until the onions begin to brown. Add the spices and cook, stirring, for 1 minute. Remove the pan from the heat and stir in the yogurt, water, and salt. Blend the sauce with an immersion blender until smooth.
Add the chicken and any juices back to the skillet, nestling the pieces into the sauce. Bring to a vigorous simmer, then cover and cook over low heat for 25-30 minutes, until the chicken is very tender and the sauce cloaks the meat. Transfer the chicken to a serving platter. If the sauce looks greasy or separated, whisk in warm water - 1 Tbsp at a time - until it comes together. Spoon the sauce over the chicken and sprinkle with cilantro.
What worked: It was indeed golden as the title indicates. Reasonably tasty. Like curry, but not as hot (or, frankly, as complex a flavor). It went well with brown rice and the cilantro was a nice pop of color.
What didn't: The amount of sauce was needed to submerge the chicken in the skillet, but there was about double what we wanted to eat with the chicken and rice. I bagged the remainder for the freezer - we can probably use it in a future curry-like dish - but eh.
Will I make it again? I'm going to adapt a Prue Leith tagline from GBBO: "Not worth the dishes."
2 lbs boneless, skinless chicken thighs
salt and pepper
5 Tbsp veg oil
3 cups thinly sliced onions (about 2 medium)
1 Tbsp minced garlic (about 3 cloves) (Ha! I used... more.)
1 Tbsp minced fresh ginger
1 Tbsp coriander
1 1/2 tsp garam masala
1 tsp turmeric
1/2 tsp red pepper flakes
1 1/4 cups yogurt (I used house-made)
1/3 cup water
pinch salt
cilantro, for serving
Season the chicken on both sides with salt and pepper. Heat 3 Tbsp oil in a large skillet over medium-high heat until shimmering but not smoking. Add the chicken and fry for 4-5 minutes, until browned, then flip and cook an additional 2 minutes. Transfer the chicken to a rimmed plate.
Add the remaining 2 Tbsp oil, then add the onions. Reduce the heat to medium and cook, stirring frequently, for about 10 minutes until the onions begin to brown. Add the spices and cook, stirring, for 1 minute. Remove the pan from the heat and stir in the yogurt, water, and salt. Blend the sauce with an immersion blender until smooth.
Add the chicken and any juices back to the skillet, nestling the pieces into the sauce. Bring to a vigorous simmer, then cover and cook over low heat for 25-30 minutes, until the chicken is very tender and the sauce cloaks the meat. Transfer the chicken to a serving platter. If the sauce looks greasy or separated, whisk in warm water - 1 Tbsp at a time - until it comes together. Spoon the sauce over the chicken and sprinkle with cilantro.
What worked: It was indeed golden as the title indicates. Reasonably tasty. Like curry, but not as hot (or, frankly, as complex a flavor). It went well with brown rice and the cilantro was a nice pop of color.
What didn't: The amount of sauce was needed to submerge the chicken in the skillet, but there was about double what we wanted to eat with the chicken and rice. I bagged the remainder for the freezer - we can probably use it in a future curry-like dish - but eh.
Will I make it again? I'm going to adapt a Prue Leith tagline from GBBO: "Not worth the dishes."
