Homestyle Chicken Curry

image image Home-style chicken curry…
Just the way mom used to make it!Tender melting off the bone chicken,
simmering in a smooth velvety gravy,
with the delightful aroma of freshly roasted spices and garnished with fresh dhania and thinly sliced ginger!Mmmm need I say more! 🙂 image You will need… image Core ingredients:
Around 2 1/2 pound bone in chicken cut into medium size pieces.
2 cup sliced onions image 2 cup fresh tomato purée image 1 1/2 tbsp minced ginger, 1 1/2 tbsp minced garlic and 2 heaped tbsp dahi/yoghurt image Whole Spices:
1 heaped tsp jeera, 4-5 green elaichi, 4-5 laung
1 big piece of dal chini, 1 tej patta, 4-5 black elaichi image Coarsely pound spices:
1 tsp dhania seeds
2-3 whole red chilli
1 tsp kasoorI methi image Ground spices:
1 heaped tsp each of haldi and red chilli pwdr, 1/2 tsp coarsely pounded black pepper and salt to taste.
For Garnish:
1 tbsp each of fresh dhania and thinly sliced ginger (julienned)Method:
Wash and drain chicken so that all water seeps away.
Dry roast dhania seeds, whole red chillies and kasoori methi till aromatic. image Roughly pound using, mortar & pestle/dry grinder. image Marinate chicken in dahi, along with the above spice mix, salt, haldi, red chilli pwdr and the minced ginger and garlic. image Keep aside for 1/2 hour. image Meanwhile heat 2 tsp oil + 2 tsp ghee.
Add jeera followed by all the whole spices and cook for a minute. image Add the sliced onions and cook on medium heat… image till just translucent. image Transfer the onions and the whole spices to a pressure cooker and add a tbsp of water. image Pressure cook for 2 whistles. image Once steam releases open cooker and transfer onions back to the original pan. image Cook onions on medium high till all water evaporates. image Continue to cook till they become golden brown. image Transfer the marinated chicken to the pan. image Cook on medium high to dry juices. image Add fresh tomato purée and cook to reduce. image Continue to bhuno, till the masala thickens, caramelizes and becomes golden brown. image Add about 2 cups warm water to the bhunoed chicken, simmer for 10 minutes or till tender and cooked through. image Sprinkle with the coarsely pound black pepper, fresh dhania and julienned ginger. Enjoy with roti/jeera rice/or soft white bread! image PS: Make extra as the chicken curry tastes even more delicious if eaten the next day! The chicken gravy seeps into the chicken thickening slightly and infusing the chicken with even more concentrated flavor!! 🙂 image Watch video…


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