Chicken Curry

Ingredients

• 1 kg chicken
• 1 tbsp ginger-garlic paste
• 1 tbsp vinegar
• A few pinches of black pepper
• Mustard oil, as required
• 1 tsp jeera
• 3 bay leaves
• 5 medium onions, chopped
• 1½-inch piece of ginger, finely chopped
• 12–15 cloves of garlic, finely chopped
• 10 green chillies, chopped (adjust to taste)
• 3 medium tomatoes, chopped or pureed
• 1½ tbsp coriander powder
• 1 tsp turmeric powder
• 1 tbsp Kashmiri red chilli powder
• Salt, to taste
• 1 tbsp chicken masala
• 1½ cups (approx. 300 g) curd
• 1–2 pinches garam masala
• Fresh coriander, for garnishing

Steps

1. Marinate the chicken with ginger-garlic paste, vinegar and black pepper. Cover and refrigerate for 4–5 hours.
2. Heat mustard oil in a heavy-bottomed pan. Add jeera and bay leaves, followed by the chopped onions.
3. Cook the onions until about 50% cooked. Add the chopped ginger, garlic and green chillies and cook until golden brown.
4. Add the tomatoes, coriander powder, turmeric, Kashmiri red chilli powder, chicken masala and salt. Cook until the tomatoes are completely mashed and the oil starts separating.
5. Lower the flame and gradually add the curd while continuously mixing to prevent it from splitting. Cover and cook until the masala thickens and the oil separates.
6. Add the marinated chicken and cook on high flame for 5 minutes.
7. Cover and cook on low flame for 30 minutes, or until the chicken is almost completely cooked.
8. Remove the lid and cook for another 5 minutes. Add 1–2 pinches of garam masala and fresh coriander.
9. Serve hot with rice, raita and sliced onions.

The reel

via @naman_butter_masala

Tips

• Pat the chicken dry so it browns instead of steaming.
• Cook it through, then rest a few minutes so the juices stay in the meat.
• If the masala is done before the meat, take the pan off the heat rather than boiling it dry.

Questions