I honestly don’t remember who I got this recipe from, or where I got it from – so if it was you, please let me know so I can give you credit! I found this is in my old recipe book and I recently made it and man, I’ve never received so many compliments from my family for my cooking before. Superrrr yummy bro – you should totally make this sometime. I’ve arranged the ingredient list according to its use in the recipe (because I often end up forgetting ingredients in between and this really helps!)
What you need:
- 500 gms chicken
- 2 tbsp oil
- 2 tsp mustard seeds
- 2 tsp cumin (jeera) seeds
- 1 bay leaf
- 3 cloves
- 5 cardamoms
- 1 piece cinnamon (break into 2-3 pieces)
- 2 onions, finely chopped
- 2 tsp ginger garlic paste
- 2 green chillies, finely chopped
- 1 sprig curry leaves
- 1/2 tsp turmeric powder
- 1 finely chopped tomato
- 2 tbsp coriander powder
- 1 tsp chilly powder
- 1 tsp crushed pepper
- Salt to taste
- Heat a pan with oil and when it gets hot (the oil will move away from the outer edge of the pan), add mustard seeds and let it pop!
- Add jeera (cumin) seeds, bay leaf, cloves, cardamom, cinnamon and let it cook until the jeera pops/turns a golden brown colour. Don’t let the jeera (cumin) get too brown, it would burn and ruin the taste of your entire dish (!!).
- Add chopped onion and saute it until it becomes transparent (sweat out the onions like they say)
- Add ginger garlic paste & fry for about a minute. Add turmeric powder, green chillies, curry leaves and saute
- Add chopped tomatoes & coriander powder and chilly powder and let it cook down on a medium flame. The tomatoes should turn a dark, brownish red (almost jammy).
- Add chicken and 1/2 cup water and cook on a low flame until the chicken is well cooked (could take 5-10 minutes depending on the chicken cut)
- Add crushed pepper and mix it will. Slow cool on low flame for about 2 more minutes
- Switch off the stove, garnish with chopped coriander and add salt to taste. Goes well with both roti & rice
- I would recommend using chicken pieces with bones as you get more flavour out when it boils as compared to boneless pieces.
- I’d also recommend marinating the chicken in 1 tbsp salt & 1 tsp turmeric. This idk gives it a really juicy flavour in the curry.
- Make sure you give enough time to the onions & tomatoes to really cook down. That is what gives the curry a nice buttery, gooey feel – almost melding in well with the chicken.