Indian Slow-Braised Chicken Dum Pukht

• 1 1/2 pounds bone-in chicken thighs and legs
• 3 tablespoons clarified butter or ghee, separated
• 1 large red onion, chopped
• 2 cloves garlic, chopped
• 1 1-inch chunk ginger root, chopped
• 1 serrano chile, seeds removed
• 1 bunch cilantro washed very well, leaves chopped from stems
• 1 ripe peach, pitted and chopped
• 1/3 cup raw unsalted cashews
• 2 tablespoons garam masala
• 2 large ripe tomatoes, diced
• 8 fresh curry leaves
• juice of one lime
• 1 cup chicken stock
• basmati rice, yogurt and lime wedges

1. Season the chicken with salt and pepper.
2. Heat a tablespoon of ghee over medium-high heat, then add the chicken (in batches if necessary) brown on each side for 2-3 minutes and set aside.
3. Place onions, garlic, ginger, chili and cilantro stems in a blender or food processor and blend until smooth.
4. Heat the rest of the ghee in a large Dutch oven over medium-high heat, then pour the mixture in and fry for 8-10 minutes, stirring frequently.
5. Meanwhile, puree the peach and cashews in the blender, adding a little water if it's too thick.
6. Add the garam masala to the pot and stir well to combine.
7. The mixture should resemble a thick paste.
8. Cook for another minute, stirring frequently, until spices release their fragrance.
9. Be careful not to burn them.
10. Preheat the oven to 325F.
11. Pour in the peach-cashew mixture, add the chopped tomatoes, curry leaves, chicken stock and lime juice, stir well and simmer for 10 minutes.
12. Taste for salt, then add the chicken to the pot, making sure the pieces are coated with the sauce.
13. Add a little more stock if necessary.
14. Cover, transfer to the oven and cook for 2 hours or until the chicken is falling off the bone with very little prompting.
15. Serve with steamed basmati rice, plain yogurt, lime wedges and chopped cilantro leaves.

chicken, butter, red onion, garlic, ginger root, serrano chile, cilantro washed very well, peach, unsalted cashews, garam masala, tomatoes, curry, lime, chicken stock, basmati rice

Taken from www.foodrepublic.com/recipes/indian-slow-braised-chicken-dum-pukht-recipe/ (may not work)