Serves 4
- Active time:25 min
- Start to finish:2 1/2 hr (includes marinating)
May 2008
All sorts of English terms have made it into the Indian culinary lexicon. This is what's called a "chicken roast."
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2 1/2
lb
chicken thighs with bone, skin discarded
-
4
medium shallots, quartered
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5
garlic cloves, chopped
-
1
tablespoon
minced peeled ginger
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2
sprigs fresh curry leaves, leaves removed from stems
-
1
teaspoon
cayenne
-
1/4
teaspoon
black peppercorns
-
10
whole cloves
-
1
(1-inch) piece cinnamon stick
-
1
teaspoon
distilled white vinegar
-
1/2
cup
water
-
About 2 cups vegetable oil
-
1
medium onion, thinly sliced
-
3
teaspoons
all-purpose flour, divided
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Toss all ingredients except water, oil, onion, and flour with 1 teaspoon salt in a wide heavy medium pot. Marinate chicken, covered and chilled, 1 hour.
-
Add water and bring to a boil, then simmer, covered, until chicken is tender, 40 minutes to 1 hour.
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Meanwhile, heat 1 1/2 inches oil in a small heavy saucepan over medium heat until hot but not smoking.
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Toss onion with 1 teaspoon flour, then fry in 2 batches, stirring frequently (do not let burn), until golden brown, 2 to 3 minutes per batch. Transfer with a slotted spoon to paper towels. Reserve 3 tablespoons oil.
-
Remove chicken from cooking liquid, reserving liquid, and gently pat dry.
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Heat reserved oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chicken all over, about 6 minutes total. Transfer to a platter.
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Add remaining 2 teaspoons flour to fat in skillet and cook, stirring, 1 minute. Add chicken-cooking liquid (with aromatics and spices) and simmer, stirring, until slightly thickened, about 2 minutes. Season with salt and pour over chicken. Top with fried onions.
