Dakshini Murgh Dopiaza

Ingredients:
12 pieces of chicken (breast, leg, or thigh)
5 large onions (Substitute 5 tbs Hing or Asophoetida)
6 cloves garlic, peeled
1 1/2 inch piece fresh gingerroot (sliced)
3 fresh green chilies
1/2 cup vegetable or olive oil
3 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp ground turmeric
1/4 tsp ground red pepper
1/2 tsp black pepper
salt to taste
1 tsp aniseeds
3 cups chicken stock
1/2 tsp saffron threads
1.4 cup hot milk
1 cup plain yogurt
1/4 cup sour cream

Skin the chicken and remove any excess fat.

In a blender, puree half of the sliced onion and all of the garlic, ginger, and green chilies. In a large skillet, heat the oil, add the chicken pieces, and brown evenly on all sides. Remove the chicken and set aside. Heat the oil again and fry the remaining sliced onions over medium heat until they soften. Add the cumin, coriander, turmeric, ground red pepper, black pepper, salt, and aniseeds. Cook for 3 minutes, stirring frequently. Add the pureed mixture. Cook for another 5 minutes, stirring frequently. Add the chicken pieces and chicken stock. Bring to a boil. Reduce the heat and simmer for 15 minutes.

In the meantime, soak the saffron in the hot milk for 15 minutes. In a bowl, mix together the yogurt and the sour cream. Add the saffron milk and yogurt sour cream mixture to the chicken. Cover and simmer for another 15 minutes or until the chicken is tender and the sauce has thickened.

Serve hot with pilao rice, or plain rice; nan roti, chapatis, or pooris; and accompanying vegetables and side dishes. Consider a yogurt based vegetable side. Enjoy.