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Chicken Bengal from India
Ingredients
2 chickens ( 3 1/2 pounds each) , cut into serving pieces
1 cup plain yogurt
2 tablespoons finely minced garlic
2 cups finely minced onion
1 teaspoon freshly grated ginger or 1/2 teaspoon powdered ginger
3 cloves
2 teaspoons ground coriander
1 teaspoon powdered turmeric
1/2 teaspoon ground cumin
2 tablespoons butter
2 tablespoons vegetable oil
1 hot red pepper ( optional)
Salt and pepper to taste
6 to 8 servings
Directions
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Place the chicken in a mixing bowl.
Add the yogurt and half the garlic, salt, and pepper. Cover and let stand two hours, turning the pieces in the liquid.
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Melt the butter in a heavy casserole and add the oil and onion. Cook, stirring, until the onion starts to brown.
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Add the remaining garlic and the spices and cook over low heat, stirring frequently, about two minutes.
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Add the chicken and marinating liquid. If necessary, add salt and pepper. Cover and simmer until the chicken is fork
tender. (Approximately, 90 to 120 minutes. Serve with rice.
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