This dish is one of our favorites — aromatic and flavorful! It is relatively easy but does require a watchful presence to avoid over-browning onions and spices.
4 Tbsp.clarified butter/ghee (or combination of coconut/other oil and butter … or skip the butter and be dairy-free)
2 medium onions, thinly sliced
2-2½ pounds chicken (dark meat is especially good)
2 fresh or pickled green chilies, finely chopped
1 tsp. cumin
2 cloves garlic, crushed
¼ teaspoon ginger, finely chopped
1/8 tsp. black pepper
1 tsp. mint leaves, finely chopped
½ cup grated unsweetened coconut
2-inch stick of cinnamon
1 tsp. salt
1½ cups water
1 cup green peas (frozen works)
2 Tbsps. lemon juice
Heat 2 Tbsps. clarified butter and brown the onions.
Remove and set aside.
Add remaining 2 Tbsps. butter to the skillet and brown the chicken.
Add green chilies, cumin, garlic, ginger, black pepper, mint leaves, coconut, cinnamon, cloves and salt.
Fry several minutes, stirring well.
Add browned onion and water.
Cover and simmer until chicken is almost done.
Add peas and cook until tender and chicken is truly done.
Just before removing from heat, stir in lemon juice.
Adapted slightly from Adventures in Indian Cooking by Mary Atwood