Before I begin writing this post I take a look at my last post and realise it’s been 13 days since i made the last blog entry. Really the last 2 weeks have been maddening. All thanks to my 9 month old who is teething and all the moms out there can understand how distressed I could be right now 😦

The babies too have a hard time – sore gums, irritability and lack of sleep makes them super irritated all the time and all they want is to be cuddled. So as my bub sleeps right now, I wanted to sneak in some time and share with you all my last night dinner’s recipe which is Chicken curry Indian style.

This recipe is one of the simplest and easiest to try. I used whole spices and dry roasted them to make a fine powder, to be used in the curry. Dry roasting the spices enhances the flavour to a great extent. One can also purchase a ready made Garam Masala (available in Woolworths and other stores) or a Chicken curry powder, to save time.

I marinated the chicken for 4 hours though marinating overnight gives the best results.

Now lets jump straight to the Indian style Chicken curry recipe, which was a big hit. Varun, my husband went gaga over it and took some today for lunch too.

Serves – 2 people

Ingredients:

1/2 kg Chicken (About 12-13 small bone-in pieces)

2 medium sized onion (finely chopped)

3 medium sized tomato (pureed)

2 tbs ginger-garlic paste

2 tbs cooking oil (plus I added 2 tbs clarified butter/ghee for enhancing the taste)

1 tsp turmeric powder

½ paprika/red chilli powder

2 bay leaves

salt to taste

Chopped cilantro for garnishing

For Whole Spice Powder:

4 red chillies

7-8 black peppercons/Kali Mirch

1 tbs Cumin seeds/Jeera

4 green Cardamom /Elaichi

5-6 cloves/Laung

1 tbs coriander seeds/Dhania

For the Marinade:

1 tbs Garlic powder (You can use garlic paste)

1 tbs Turmeric powder

1 tbs Paprika/Red Chilli powder

½ tbs salt

1 tbs Dried Fenugreek leaves/Kasoori Methi

1 tbs Olive Oil

Cooking Instructions:

Marinating Chicken: Wash the Chicken thoroughly. Whisk all the marinade contents together and coat the chicken with it. Keep the marinated chicken in the refrigerator for 3-4 hours. Marinating infuses the chicken pieces with flavours and also tenderises it and hence shorter cooking time. It’s always best to marinate the chicken overnight.

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Preparing Garam Masala/Spices for the Curry: Heat a wok and dry roast the ingredients mentioned under the ‘for whole spice powder’ section. Dry roast the whole spices for 3-4 minutes stirring in between and taking care not to burn them. Once done grind them into fine powder.

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Preparing the Chicken Curry: 

Heat oil in a wok/Kadai (I added Clarified butter for extra taste) and add cumin seeds. In another 30 seconds when cumin seeds start fluttering add bay leaves and saute for another minute. Now add chopped onions and saute till they turn golden brown. Keep stirring in between.

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Once the onions turn golden brown add ginger garlic paste. Saute for another minute till you get a nice aroma.

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Now add tomato puree followed by turmeric powder, salt and dry spice powder that we prepared. I added some paprika (red chilli powder) to get a nice colour.

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Now saute the mixture in a medium flame until the water evaporates and the mixture oozes out oil from the sides. The raw smell of the ingredients now fades away and you start getting nice aroma of the spices blended together.

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Add the chicken pieces to the mixture. Mix well. (Remember to remove the marinated chicken from the refrigerator well before time. Bring the chicken to room temperature before cooking)

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Now add 1 cup water to chicken and bring it to boil. Cover and cook on low flame till the chicken pieces are tender and soft. It will take around 20-30 minutes for the chicken pieces to fully cook. Try inserting a fork. Once cooked the chicken piece should come off the bone easily.

If you feel the water has evaporated while cooking, you can add more water. Adjust salt as per taste. We normally prefer thick gravy so I made this chicken with thick gravy.

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Once the chicken is cooked garnish with chopped cilantro/coriander leaves and serve it with rice or chapati.

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Doesn’t it look tempting. As if the chicken pieces are screaming out loud “Eat Me” hehe

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