I don’t have enough energy to muster up the courage on an elaborate dinner on weeknights. So I avoid cooking meats during weekdays as they require time to cook. But this one, is a quickie – just the right set of ingredients and you have an easy, delicious curry! Recipe follows.
Chicken – 400 gms
Ginger-Garlic paste – 2 tbsp
Curd – 2-3 tbsp
Mustard Oil – 2 tbsp
Salt – to taste
Red Chilly – 2 tsp
Turmeric – 1 tsp
Coriander powder – 2 tsp
Garam Masala – 2 tsp
For the gravy
Onions – 4 (medium sized, thinly sliced)
Green chili – 1 or 2 (as per your taste)
Almonds – 9-10 (blanched)
Red chili powder – 1 tsp
Whole spices – 2 black cardamom, 4-5 cloves, 1-2 bay leaves.
Oil – 3-4 tbsp
Curd – 1 cup whisked
Milk – ¾ cup
Kasoori methi – crushed (for garnishing)
- Marinade the chicken mixing oil, spices, ginger garlic paste and curd.
- Keep the marinated chicken in fridge for at least 45 mins to an hour.
- Heat oil in a pan, add the whole spices, and once they sizzle add around 3 sliced onions.
- Fry the onions till they are golden brown in color. Remove from pan and let them cool.
- Once cooled, grind the fried onions with the blanched almonds, yoghurt and milk to a fine paste.
- Using the same pan, heat a little oil and sauté the remaining sliced onions and the marinated chicken over medium flame.
- Once the chicken is browned, add the fried onion-almond-yoghurt paste into it and give a good mix. Add salt and a tsp of red chili powder for the color.
- Once the gravy starts to simmer, add around 1 ½ cups of water to it and close the lid of the pot.
- Let the chicken cook for around 45-50 mins (till done), check the salt and garnish with some dried kasoori methi. And you are ready to serve with some hot chapatti’s or paranthas.