Indian cooking - had a chicken recipe I lost:?

by Mudhur Jaffrey, Chicken with a ton of onions and a lot of yogurt....chicken thighs with the bone in.....not typical fare since there is no garam masala....very mild and delicious over rice.........any ideas?Indian cooking - had a chicken recipe I lost:?
i would defenitly say its chicken korma but u also say there is garam masala...yes people tend make korma with out the normal garammasala ..but they do add fennel and cardomom which is one of the basic ingredients in korma so i think u hav had korma...there are tons of recipies for korma all arnd...so searchIndian cooking - had a chicken recipe I lost:?
I'm a fan of hers too. From what you describe it sounds like Chicken Dopiaza. Try the BBC site below - it has load's of Madhur's recipes
oops
MIDDLE EASTERN GRILLED CHICKEN PITA SANDWICHES WITH YOGURT MINT SAUCE





For the marinade


1 cup plain yogurt


1/2 cup fresh lemon juice


1 garlic clove, minced and mashed to a paste with a pinch of salt


1/2 teaspoon dried thyme, crumbled





8 skinless boneless chicken thighs (about 1 1/2 pounds)








For the sauce


1/3 cup plain yogurt


1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt


2 teaspoons fresh lemon juice, or to taste


1 tablespoon finely chopped fresh parsley leaves


2 teaspoons finely chopped fresh mint leaves, or to taste








1 small red onion, sliced thin


1 1/2 tablespoons olive oil


1 tomato, minced


1 tablespoon sesame seeds, toasted lightly


6 whole-wheat pita loaves














Make the marinade:


In a bowl whisk together the yogurt, the lemon juice, the garlic paste, the thyme, and pepper to taste.


Arrange the chicken, pricked in several places with a fork, in one layer in a large shallow dish, pour the marinade over it, and let the chicken marinate, covered and chilled, turning it once, for at least 3 hours or, preferably overnight





Make the sauce:


In a bowl whisk together the yogurt, the garlic paste, the lemon juice, the parsley, the mint, and salt and pepper to taste.





On an oiled grill set about 6 inches over glowing coals or in an oiled ridged grill pan set over moderately high eat grill the chicken (discard the marinade) turning it, for 12 to 15 minutes on each side, or until it is cooked through. While the chicken is cooking, in a skillet cook the onion in the oil over moderate heat, stirring, until it is softened and lightly golden. Remove the skillet from the heat, add the tomato and the sesame seeds, and season the mixture with salt and pepper. Transfer the chicken to a cutting board and cut it diagonally into thin slices. Cut off a small piece of each pita loaf to form an opening and heat the pita loaves on the grill, turning them once, for several seconds, or until they are just softened. Divide the chicken, the onion mixture, and the sauce among the pita loaves.





Serves 6.


Gourmet





CHICKEN CURRY WITH PINEAPPLE





1/4 cup vegetable oil


a 3 1/2-pound chicken, cut into serving pieces


1 onion, chopped


1 large garlic clove, minced


1 1/2 teaspoons turmeric


1 1/2 teaspoons ground coriander


1 1/2 teaspoons ground cumin


1/2 teaspoon cinnamon


1/2 teaspoon ground ginger


3 carrots, chopped coarse


a 14- to 16-ounce can whole tomatoes including the juice


1 cup chicken broth


1 1/2 cups chopped fresh pineapple


cayenne to taste


2 tablespoons minced fresh parsley leaves


cooked rice as an accompaniment











In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry, in batches, transferring it as it is browned to a bowl. Pour off all but 2 tablespoons of the fat and in the remaining fat cook the onion over moderate heat, stirring, until it is golden. Add the garlic, the turmeric, the coriander, the cumin, the cinnamon, and the ginger and cook the mixture, stirring, for 1 minute. Add the carrots, the tomatoes with the juice, the broth, and the chicken including any juices that have accumulated in the bowl and simmer the mixture, covered, for 30 minutes, or until the chicken is no longer pink. Transfer the chicken to a plate, boil the sauce until it is thickened slightly, and stir in the pineapple, the cayenne, and salt to taste. Simmer the mixture for 1 minute, stir in the chicken and the parsley, and serve the curry over the rice.





Serves 4 to 6.


Gourmet