CHICKEN JAIPURI
| 1 | large onion chopped | 5 | cloves garlic |
| 1 | tsp. chili powder (or 2 dry chilies) | 1 | in. ginger chopped |
| 1/2 tsp. turmeric (optional) | 1 | tsp. cumin | |
| 1/2 tsp. fennel | 1 | tsp salt | |
| 1 | lb. chicken | 2 | small tomatoes chopped |
| 1/2 c. cream | 3 | Tbsp. oil | |
| 1/2 c. chopped coriander leaves | 1/2 tsp. garam masala | ||
| 1 | tsp. salt |
Grind the first eight ingredients (onion, ginger, garlic, fennel, chili, turmeric, cumin, salt) to a thick masala-paste in a blender of processor. Cut the chicken into small bite-size pieces and soak in half the masala-paste for a half-hour.
Heat oil in a pan over medium-heat, add garam-masala and stir twice, add remain-ing half of the masala-mix and fry for a few minutes. Add the soaked chicken pieces and toss for a few minutes until the chicken changes color. Cover, and simmer for 20 minutes until the chicken is done.
Add chopped tomatoes and cook for 5 minutes. Add chopped coriander, cream, bring to a boil and serve.
GREEN CHICKEN
| 2 | lb. chicken, cut | 3 | Tbsp. oil | |
| 2 | onions chopped fine | 3 | tomatoes chopped | |
| 1 | bunch | fresh cilantro | 1 | tsp. chili powder |
| 5 | cloves | 1 | stick cinnamon | |
| 1 | Tbsp. ginger chopped | 1 | Tbsp. cumin (powdered) | |
| 1 | Tbsp. garam masala (optional) | 1/4 tsp. turmeric powder (optional) | ||
| 1/2 cup water | salt to taste |
Heat oil, add cinnamon, cloves and toss for a minute. Add onion and ginger and fry until onion becomes soft and translucent (5 minutes). Add cinnamon, and optional garam-masala and turmeric and toss for a minute.
Make a paste of cilantro and chili powder in a blender with water. Add the paste to the onion-mixture and cook for 3 or 4 minutes. Add chopped tomatoes and cook until tomatoes become soft (5 minutes). Add chicken, salt to taste and 1/2 a cup of water to mixture. Bring to a boil, cover and simmer until done (about 40 minutes). Serve hot.
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