MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Zeera Murg (Cumin Chicken)
  Categories: India, Chicken, Curries
       Yield: 8 servings
  
       2 kg Chicken thigh
            Cutlets or breasts,
            Whole or in fine
            Strips (4.5 lb)
            Juice of 2 lemons
       1 ts Salt
       2 ts Cayenne
       3 oz Flour
       6 oz Butter
       2    Onions, finely sliced
       2 cl Garlic, crushed
   2 1/2    Inch piece root ginger,
            Finely chopped
       2 ts Cumin seeds
     500 ml Yoghurt* (1 pint)
     150 ml Fresh cream* (or equal
            Quantity of sour light
            Cream) (1/2 cup)
       1 cn Coconut cream (if mixture
            Seems too dry through
            Prolonged cooking)
            Thinly pared rind of
            1 lemon, in 1 piece
            (ho ho ho..if you can
            Achieve this you are
            Truly exceptional)
  
   Place chicken on a large plate and rub over with lemon juice. Set
   aside for at least 20 minutes, then pat fry with kitchen paper.  Mix
   salt, cayenne and flour on a plate and dredge chicken pieces, shaking
   off excess. Melt butter in pan, add the chicken and fry until
   browned. Add onions, garlic, ginger and cumin seeds and fry until
   golden brown. Stir in yoghurt, cream and lemon rind.  Return chicken
   to mixture and mix until all chicken is well coated.  Bring to the
   boil, reduce the heat to low, and simmer for 1 hour or until chicken
   is cooked.  Uncover the pan for the last 20 minutes, to allow sauce
   to reduce.  Discard lemon rind (if you can find it) before serving.
   
   I found that the mixture was too dry for the quantity of chicken, so
   I used additional yoghurt/sour cream and the coconut cream to get the
   consistency I liked.  WALT
   
   Philippa Jane Wightman P.O. Box 270, The Gap Q Australia
  
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