This Indian chicken dish, Malo Murghi, is cooked in a spicy nut and cream sauce. The flavor is intense with the large variety of spices, but mellowed by a touch of cream.
3/4 cup broken cashew nuts
2 tablespoons white sesame seeds
2 teaspoons ground cardamom
4 whole cloves
1 inch of cinnamon stick
1/2 teaspoon peppercorns
1/2 inch fresh ginger root
2 cloves garlic
2 medium onions
3 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1/4 teaspoon ground turmeric
sea salt to taste
1/4 teaspoon cayenne pepper
1/4 cup water
2 pounds chicken drumsticks or thighs, skinned
1 teaspoon garam masala
1/2 cup whipping cream
dash lemon juice
In a large heavy-bottomed skillet over low heat, dry-roast the cashews, sesame seeds, cardamom, cloves, cinnamon, and black peppercorns. Cook until they darken (a few minutes), then let cool and grind them. Grate the ginger and garlic. Chop the onions finely.
Warm the oil in a medium-size saucepan over medium heat. Add the cumin. When it darkens (1 to 2 seconds), add the grated ginger and garlic. Saute for 1 minute, then add the chopped onions and saute until well browned (10 to 12 minutes). Add the ground spice mixture, turmeric, salt, and cayenne. Stir in the water. Add the chicken, cover, reduce the heat to low, and cook until the chicken is tender (about 40 minutes), stirring occasionally. Add the garam masala and cream. Heat through, and stir in lemon juice. Serve with chutney as a condiment.
Serves 4
wine suggestion
Medium-sweet white such as Riesling Halbtrocken from Germany. Aromatic, flowery or fairly spicy dry white from Alsace, France. Rich, oaky dry white such as American Sauvignon Blanc; especially from California or Washington State.
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