Bindhi Murgh Calcutta      Chicken & Okra Sweet and sour Chicken is typifies Calcutta home cooking. Serve it with Basmati Rice and Nan bread. 3 lb Chicken (bone-in, cut into 8 - 12 pieces) (OR Boneless 1" - 1 1/2" pieces) 1 Tbls Ghee OR Oil 1 cup Onion (thinly sliced) 1/2 tsp fresh Garlic (mashed) 1 tsp fresh Ginger (grated) 1/2 tsp ground Turmeric 1/2 - 1 tsp Salt 4 - 8 whole dried Red Chilis [OPTIONAL] 1 lb fresh Okra 2 Tbls Ghee OR Oil 2 cups Tomato (peeled, seeded, finely chopped) 1/2 cup Tamarind Juice (2 Tbls Tamarind paste soaked in 1/2 cup hot water, dissolved, strained, seeds and pulp discarded) 2 Tbl Brown Sugar OR Honey 4 Tbls fresh Mint (finely chopped) IF USING CHICKEN PARTS WITH BONES: 1. Heat Ghee or Oil, add Onion, saute until it begins to color. 2. Add Garlic, Ginger, Turmeric, saute 1 more minutes 3. -Lay Chicken pieces on top of spiced onion base. -Sprinkle Salt all around. -Tuck whole dried Red Chilis all around. -Cover, lower heat, Simmer 35 min. 4. Meanwhile, trim fresh Okra. (If using frozen, it will already be trimmed) -With a sharp paring knife, -Shave off the "cap" at the stem end of each Okra, and cut off the tiny bristle at the tip of each Okra. [Do NOT cut into the Okra itself. The inside of the Okra produces a sticky substance and will make the sauce gooey. This dish reqires the Okra to be whole and un-pierced.] 5. Heat a large frying pan, add 4 Tbls Ghee OR Oil Stir-fry Okra for about 5 minutes or until it barely starts to brown on the edges. Shake the pan constantly so the Okra does not stick. [Again, do NOT cut into the Okra] 6. Remove the partly cooked Okra to paper towels to drain. Set aside. 7. -After 35 min, open cover, turn chicken, -Add tomatoes, Tamarind Juice & Brown Sugar -Re-cover, simmer 15 min. 8. After 15 minutes, open cover, add fried Okra, Re-cover, simmer 10 minutes. 9. Remove from heat, leave cover on, let sit 5 minutes so Chicken re-absorbs liquid 10. Serve IF USING BONELESS CHICKEN PIECES 1. Heat Ghee or Oil, add Onion, saute until it begins to color. 2. Add Garlic, Ginger, Turmeric, saute 1 more minute 3. Lower heat, cover pan, simmer onion base 5 min. -After 5 minutes, add Dark meat Chicken pieces -Sprinkle half of Salt all around -Tuck whole dried Red Chilis all around. -Re-cover, simmer 20 min more. 4. Meanwhile, trim fresh Okra. (If using frozen, it will already be trimmed) -With a sharp paring knife, -Shave off the "cap" at the stem end of each Okra, and cut off the tiny bristle at the tip of each Okra. [Do NOT cut into the Okra itself. The inside of the Okra produces a sticky substance and will make the sauce gooey. This dish reqires the Okra to be whole and un-pierced.] 5. Heat a large frying pan, add 4 Tbls Ghee OR Oil Stir-fry Okra for about 5 minutes or until it barely starts to brown on the edges. Shake the pan constantly so the Okra does not stick. [Again, do NOT cut into the Okra] 6. Remove the partly cooked Okra to paper towels to drain. Set aside. 7. After Dark meat has cooked 20 min, add White meat -Add tomatoes, Tamarind Juice & Brown Sugar -Sprinkle remainder of Salt all around -Re-cover, simmer 15 min. 8. After 15 minutes, open cover, add fried Okra, Re-cover, simmer 10 minutes. 9. Remove from heat, leave cover on, let sit 5 minutes so Chicken re-absorbs liquid. 10. Serve