Indian Chicken with Okra

INGREDIENTS:

(Serves 4-5)

8-10 chicken thighs 

3-4 TB vegetable oil

3 medium onions, small dice

2 garlic cloves, minced

1 tsp cayenne 

1 TB ground coriander 

2 tsp garam masala seasoning*

2 cups plain yogurt

3-4 TB cup clarified butter (or any cooking oil)**

2 tsp salt 

PREPARATION:

First prepare the sauce: Small dice 3 medium onions. Using a large heavy fry pan that has a lid, saute the onions in 3-4 tablespoons of oil. When they are translucent and beginning to brown, add 2 minced garlic cloves. When the garlic becomes fragrant, add 1 teaspoon cayenne, 1 tablespoon ground coriander, and 2 teaspoons garam masala seasoning. Add 2 cups plain yogurt. Lower heat and simmer 7 minutes, partly covered. Remove from pan and set aside.

Over medium-high heat, heat 3-4 tablespoons clarified butter (or any cooking oil) until it starts to smoke, then dump in 8-10 chicken thighs. Stir/flip the thighs occasionally for about 5-7 minutes.

Add the onion and spice mixture to the cooking chicken. Add about 2 teaspons salt. Stir the mixture until it starts to bubble, then lower heat, cover, and simmer for 20 minutes.

Add 1 pound of frozen okra and stir. Cover and continue to cook for another 10-15 minutes.

Prepare basmati or jasmine rice to go with it.

NOTES:

*Masala seasoning is just an Indian general purpose seasoning. You can use most any store-bought mixture that you like, including tandoori mixtures, curry powders, etc. If you want to make your own, try some mixture of cardamom seeds, cinnamon, cloves, pepper, cumin, and coriander, mixed and ground.  I just happened to have garam masala in my cupboard.

**Clarified butter is unsalted butter where the milk solids and the water have been removed.  It can be cooked at higher temperatures without burning.  Gently melt unsalted butter, skimming off the white foam which is the water.  Be careful not to let the butter brown.  When all the foam has been skimmed off, remove from heat and let the milk solids fall to the bottom.  Collect that layer on top of the milk solids and you've got clarified butter.  It can be stored in the refrigerator for several months.