Last evening I tried out a chicken curry recipe which my aunt had given me when I got married. I tweaked it a bit.
1 medium chicken (800 to 900 gms)
3 medium onions roughly sliced
1 medium onion finely sliced
1 tablespoon whole jeera
6 black pepper corns
3 medium onions roughly sliced
1 medium onion finely sliced
1 tablespoon whole jeera
6 black pepper corns
5 cloves
1 two inch cinnamon stick
2 clove garlic
2 teaspoons chilli powder (or as per taste)
half teaspoon haldi powder
Small lball of tamarind (marble size) soaked in water
salt to taste
oil/ghee for seasoning
Method:
Clean and cut the chicken into medium pieces.
Roast the 3 roughly sliced onions in a frying pan with 1 teaspoon oil till the onions become pinkish and keep aside in a blender. Dry roast the jeera (cumin), pepper corns, cinnamon and cloves and 1 clove of garlic. Then put the dry roasted spices and tamarind in the blender along with the onions, which were kept earlier, and a little water and grind to a fine paste (“masala”). Take 3 tablespoons of oil/ghee in a saucepan and fry the finely sliced onion till golden brown. Add the cut and washed chicken pieces and fry for a couple of minutes. Add the ground masala and fry another two minutes. Add water if necessary (depending on the gravy required). Lastly add some salt (I usually add around 1 small teaspoon). Boil a few roughly chopped potatoes separately (I boiled them in some left over ground masala so it adds a little flavour to the potatoes. Alternatively you can also boil them in a little chilli powder, haldi (turmeric) powder and a pinch of salt). Lastly, add the boiled potatoes to the cooked chicken curry. Eat with pulao or rotis. Bon Apetit!!!!!
2 clove garlic
2 teaspoons chilli powder (or as per taste)
half teaspoon haldi powder
Small lball of tamarind (marble size) soaked in water
salt to taste
oil/ghee for seasoning
Method:
Clean and cut the chicken into medium pieces.
Roast the 3 roughly sliced onions in a frying pan with 1 teaspoon oil till the onions become pinkish and keep aside in a blender. Dry roast the jeera (cumin), pepper corns, cinnamon and cloves and 1 clove of garlic. Then put the dry roasted spices and tamarind in the blender along with the onions, which were kept earlier, and a little water and grind to a fine paste (“masala”). Take 3 tablespoons of oil/ghee in a saucepan and fry the finely sliced onion till golden brown. Add the cut and washed chicken pieces and fry for a couple of minutes. Add the ground masala and fry another two minutes. Add water if necessary (depending on the gravy required). Lastly add some salt (I usually add around 1 small teaspoon). Boil a few roughly chopped potatoes separately (I boiled them in some left over ground masala so it adds a little flavour to the potatoes. Alternatively you can also boil them in a little chilli powder, haldi (turmeric) powder and a pinch of salt). Lastly, add the boiled potatoes to the cooked chicken curry. Eat with pulao or rotis. Bon Apetit!!!!!
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