Murgh Dehin - Chicken with Buttermilk

Marinade: 2 cups buttermilk 2 1/2 tablespoons chopped coriander leaves 2 1/2 tablespoons spiced onion* 2 1/2 tablespoons catsup 1 1/4 to 1 1/2 teaspoons salt 2 1/2 to 3 pounds chicken pieces (bone in, skin on chicken thighs taste best) Combine buttermilk, spiced onion, catsup, coriander leaves, and salt in a bowl. Add chicken pieces and gently rub the paste into the chicken. Marinate overnight (or at least 5 to 6 hours) in the refrigerator. Curry: 3/4 teaspoon turmeric 3/4 teaspoon cayenne pepper (to taste, I generally like a little less) 1/4 teaspoon garam masala 1 1/4 teaspoons ground cumin 2 1/2 teaspoons ground coriander Bloom spices in a dry pan over medium high heat to bring out flavors and set aside. The goal is to toast the spices, be careful not to scorch them. 2 tablespoons vegetable oil 2 tablespoons ghee (use 3tbsp of butter if you don't have ghee) 1 medium yellow onion, thinly sliced 1 1/4 teaspoons minced / grated gingerroot 2 cloves garlic, finely minced / pressed Heat vegetable oil and ghee in a large skillet. If using butter, allow foaming to subside, but not to burn. Add onion and fry until the onions start to caramelize, about 3 minutes over medium heat. Add garlic and ginger and cook until fragrant, about 1 min. Don't burn or scorch. bloomed spice mix 1 large tomato, peeled, seeded and chopped Add spices and tomato to onions. Cook another 2 minutes over medium heat mixing thoroughly. Marinated chicken and marinade 2 tbsp oil, 2 tbsp butter 2 to 2 1/2 tablespoons all-purpose flour Heat oil and butter in a stainless or cast iron frying pan until foaming subsides. Remove chicken pieces from marinade and shake off excess (keep the marinade) and place in pan. Cook, in batches 4 to 5 minutes over medium high heat. Chicken should be cooked through (instant read thermometer reads 165F in thickest part of meat). Remove chicken and set aside to cool. Once cool, remove skin from chicken, then remove meat from bones (throw skin and bones in a freezer bag to make an interesting stock later otherwise dispose). Cut meat into bite-sized chunks. If you want carrots or spuds in the curry, fry them for about 5 or 6 minutes until they're browned and have released some of their moisture and then set them aside. Yukon golds work nicely for potatoes, don't cut the carrots too small. They should be about half cooked (you can stick a fork in them, but not easily) at this point. If not, pop them in the microwave for minute or two. Pour off fat from the fryin pan, then use some of the buttermilk marinade to deglaze the frying pan, working with a wooden spoon to loosen and combine any fond (the brown bits). Add flour to curry base and cook until slightly browned. Slowly add marinade, mixing well to create the curry gravy. Bring to gravy to a boil and reduce heat to low. Return meat (and carrots / potatoes is using) to curry, and cook slowly uncovered for about an hour or until curry gravy has thickened and chicken is very tender. Optionally add about a cup of frozen peas about 20 minutes before serving. Serve over boiled rice. Serves 4 to 6. * SPICED ONION 1 medium yellow onions, 1/2 inch of fresh gingerroot, 2 cloves garlic, 1/2 large peeled tomato and 1 green chilies Blend in a blender. Add 2 tbsp cup tomato juice, and about 1/2 tbsp of white vinegar if necessary. Blend again until the mixture becomes smooth and creamy. Pour it into a jar with a tight-fitting lid and store in the refrigerator until needed. It will stay fresh for about a week as long as the lid is kept tightly closed. Use as needed for each recipe.