Zesty, hot, fragrant curry made with ground flavors, onions and tomatoes, and ideal for a family meal.
1 kg chicken (Skinless, cleaned and cut into medium estimated pieces)
For the marinade:
2 tablespoons ginger garlic (Paste)
1 tablespoon salt
For the curry:
4 Onions (medium measured, nicely chopped)
10 cloves garlic
1½ inches ginger
3 – 4 Chilies, Green (Adjust as required)
1 tablespoon Cumin Seeds
2 bay leaves (curry patta)
½ cinnamon (Stick)
4 – 5 Cardamoms
4 – 5 Cloves
4 Tomatoes (medium measured, cleaved)
½ teaspoon turmeric (Powder)
1 teaspoon red chili powder
2 tablespoons coriander (Powder)
1 teaspoon garam masala (Powder)
Salt to taste
1 tablespoon ghee
2 Green Chilies (cut lengthwise)
½ inch ginger (piece)
coriander (for decorating)
1. Marinate the chicken pieces with ginger garlic paste, lime juice and salt. Spread and put aside for 30 mins.
2. Grind onions, ginger, garlic and green chilies to a fine glue. Put aside.
3. Warm the oil in a cooker. Put cumin seeds. Put all the flavours (narrows leaves, cinnamon, cardamom, and cloves) and add to the oil. When they begin to splutter, put the onion paste. Cook the onion paste on low heat, blending incidentally, till it is diminished to a golden, dark coloured paste and the oil begin to surface.
4. Put tomatoes, salt, turmeric powder, red chili powder, and coriander powder. Cook till the tomatoes begin dissolving, and nearly make a paste.
Include the chicken, garam masala and ½ cup water.
1. At this stage, in the event that you are using a cooker, place the cover and cook for 3 whistles.
2. Turn off the gas and let the steam escape before opening the cooker.
3. Keep for 5-10 mins on high flame, whenever required, to thicken the curry.
1. In the event that you are using a pan/kadai, heat the curry to the point of boiling, lessen the heat, cover it with a lid and let it cook on a medium flame for 20-25 minutes.
2. Put the lid aside, and cook for another 15-20 minutes till the water vapours and the curry begins to thicken.
3. When the curry is prepared, turn off the gas.
4. In another pan, heat ghee and put green chilies and ginger. When they begin to splutter and turn out to be somewhat fresh, turn off the fire and blend the tadka into the curry. Top with coriander.
5. Cook the curry for 10-15 minutes before serving. Tastes best with rotis or rice.