Tuesday, February 19, 2008

Chicken Curry - in 30 mins


2 pounds boneless chicken (thigh or breast pieces) - medium pieces
2 medium onions - roughly chopped
6 cloves garlic - roughly chopped
1 medium tomato - roughly chopped - optional
1/2 cup curd/yogurt - whipped
1/4 cup cashews - optional
2 teaspoons paprika powder
1 teaspoon garam masala powder
2 teaspoons dhania jeera powder
4 / 5 tablespoons oil
1 cardamom
1 clove
1/2 inch cinnamon stick
salt as per taste


Marinade the chicken in 1 tablespoon oil and a pinch of salt and a pinch of garam masala. Leave it aside.

In a karahi, add the remaining oil and when it gets hot add the cardamom, clove and cinnamon. When they splutter (take care not to burn them) add the onions and garlic. When the onions turn pinkish brown, add the tomatoes along with cashews, paprika, garam masala and dhania jeera powder. Mix well untill all is incorporated well and the tomatoes are cooked through. Then add the whipped yogurt and salt to taste. Let this mixture cool.

When the mixture has cooled down a little, grid it in a mixer to a fine paste. In the same kadhai, add teh chicken and saute it till chicken is browned ont he outside. Then add the ground mixture and mix well. Bring it to a boil and then let it simmer on medium low heat till chicken is cooked through.

Garnish with chopped cilantro and serve with Naan, Roti, Chappati or even plain rice.

1 comment:

vimmi said...

Just made chicken curry in similar way, only did not add cashewnuts. Made it punjabi style. WILL BLOG.

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