Indian Chicken Curry Recipe:
Chicken in Spicy, rich and thick Indian gravy
Homemade chicken curry is perhaps what spells the ’ultimate’ in a chicken dish for most of us and we like to pair it up with some Chapattis to begin with and end off with serving of plain steamed rice. Isn’t that how most of us remember eating mom cooked chicken curry all through these years. Well, it is actually difficult to track down when and who cooked this recipe for the first time but that is how it has always been cooked and loved across Indian Kitchens. It is chicken cooked with some fresh ground dry roasted spices, some curd, and a thick cashew and almond paste into a rich creamy sort of gravy that is a perfect recipe for an Indian dinner party.
Ingredients (serves 4):
- 800 gms one full chicken, cut to 12 pieces
- 4 onions, thin sliced
- 2 green chilies chopped
- Dry coriander powder
- 2 tablespoon onion garlic paste
- 1 tablespoon full fat curd
- 1 teaspoon turmeric
- 1 teaspoon hot red chili powder
- ½ teaspoon degi/kashmiri mirch powder
- 2-3 tomatoes, cut and pureed to make 1/3rd cup puree
- 4-5 cashews
- 4-5 almonds
- 1and ½ teaspoon cumin seeds
- 1 teaspoon black pepper corns
- 1 large bay leaf
- 4-5 cloves
- 4 green cardamom
- Vegetable Oil to cook
- 1 tablespoon milk, approx
- 1 tablespoon clarified butter/ghee
- Fresh chopped coriander to garnish
- Salt to taste
- Marinate the chicken in entire curd, turmeric , hot red chili powder, ginger garlic paste and a tablespoon of oil for at least 30 minutes., leave it overnight if you can.
Pre cook preparation:
- Make the tomato puree and keep aside.
- Dry roast cashew and almond over a frying pan and make into a thick paste with milk.
- Dry roast cumin seeds, cardamom, peppercorns, cloves, bay leaves over the same hot pan, grind them into a coarse powder using a mortar and pestle.
- In the frying pan add a tablespoon of oil, add a pinch of cumin seeds followed by the chopped green chilies and onion, fry till they are translucent, and then add the deggi mirch powder, dry coriander powder. Fry for a 2-3 minutes on high flame, strain and blend the mixture into a thick paste.
- Heat 3-4 tablespoon oil in a deep skillet (I obviously use my prestige die cast casserole which helps me cut on a tablespoon of oil J), add the marinated chicken, stir well and cover cook for 5 minutes on low flame. Then remove the cover and fry on high flame for another 5 minutes and add the onion paste followed by salt, about a tablespoon.
- Add the tomato puree and fry till the oil is released from the meat.
- Once the oil starts oozing and is visible around the corner of the skillet add the dry spice powder and ghee, fry well for 2 minutes
- Then add the cashew and almond paste, stir well for another two minutes and add 1 and ½ cup of warm water. Cover and cook till the chicken is tender and the gravy has reduced to a thick consistency. This should take about 5-7 minutes on medium flame.
- Dress up with chopped coriander and serve hot with steamed rice and chapattis.
Dos and Don’ts:
- Do add and reduce the quantity of chilies to suit your taste.
- Do not fry for too long after adding the cashew and almond paste, else it may turn a bit bitter.
- Do endure that the oil is release from the frying chicken before adding the dry fruit paste and water to it.
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