* Exported from MasterCook Mac * Lal Shorve Vala Murgh - Chicken & Spicy Red Sauce - India Recipe By : Madhur Jaffrey's Quick & Easy Indian Cooking Serving Size : 8 Preparation Time :0:00 Categories : Madhur Jaffrey's Quick Madhur Jaffrey India Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 lbs chicken pieces -- cut into servings 2 tsps salt -- or to taste freshly ground black pepper 14 cloves garlic, or more to taste -- chopped 4 inch piece fresh ginger root -- chopped 1/2 c vegetable oil pinch ground asafetida -- optional 2 tsps cumin seeds 4 inch cinnamon stick 12 cardamom pods 10 whole cloves 6 dried hot red chilies 10 whole cloves 1 tsp ground turmeric 1/2 tsp cayenne pepper -- or to taste 3/4 qt chopped tomatoes 1 1/2 lbs potatoes -- cut in 1 1/2" chunks Sprinkle chicken lightly with salt and black pepper and set aside. Blend garlic, ginger and 3 tablespoons water into paste. Put oil in wide nonstick pan over medium- high heat. When oil is hot put asafetida in pan. A few seconds later put in cumin. Wait 10 seconds and put in cinnamon, cardamom, cloves and red chilies. Stir. Put in garlic and ginger. Stir and fry for 2 minutes. Put in chicken, turmeric, and cayenne, Sir-fry for another minutes. Put in tomatoes, potatoes, 1 1/4 cups water and 1 teaspoon salt. Bring to a boil, cover, turn to low and simmer gently 25-30 minutes, until potatoes are tender. Remove hard spices before serving. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 634 Calories; 43g Fat (59% calories from fat); 35g Protein; 33g Carbohydrate; 154mg Cholesterol; 708mg Sodium