Homestyle Chicken Curry

imageimageHome-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! 🙂imageYou will need…imageCore ingredients:
Around 2 1/2 pound bone in chicken cut into medium size pieces.
2 cup sliced onionsimage2 cup fresh tomato puréeimage1 1/2 tbsp minced ginger, 1 1/2 tbsp minced garlic and 2 heaped tbsp dahi/yoghurtimageWhole Spices:
1 heaped tsp jeera, 4-5 green elaichi, 4-5 laung
1 big piece of dal chini, 1 tej patta, 4-5 black elaichiimageCoarsely pound spices:
1 tsp dhania seeds
2-3 whole red chilli
1 tsp kasoorI methiimageGround 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.imageRoughly pound using, mortar & pestle/dry grinder.imageMarinate chicken in dahi, along with the above spice mix, salt, haldi, red chilli pwdr and the minced ginger and garlic.imageKeep aside for 1/2 hour.imageMeanwhile heat 2 tsp oil + 2 tsp ghee.
Add jeera followed by all the whole spices and cook for a minute.imageAdd the sliced onions and cook on medium heat…imagetill just translucent.imageTransfer the onions and the whole spices to a pressure cooker and add a tbsp of water.imagePressure cook for 2 whistles.imageOnce steam releases open cooker and transfer onions back to the original pan.imageCook onions on medium high till all water evaporates.imageContinue to cook till they become golden brown.imageTransfer the marinated chicken to the pan.imageCook on medium high to dry juices.imageAdd fresh tomato purée and cook to reduce.imageContinue to bhuno, till the masala thickens, caramelizes and becomes golden brown.imageAdd about 2 cups warm water to the bhunoed chicken, simmer for 10 minutes or till tender and cooked through.imageSprinkle with the coarsely pound black pepper, fresh dhania and julienned ginger. Enjoy with roti/jeera rice/or soft white bread!imagePS: 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!! 🙂imageWatch video…https://secureservercdn.net/198.12.145.239/2ce.8aa.myftpupload.com/wp-content/uploads/2020/05/Movie-25_1.mp4?time=1590896932

7 Comments

  1. why do you pressure cook the onion when you can saute it?

  2. Tried this and was totally awesome. Thank you!!

  3. How to make a gravy nice and thick restaurant style ? Mine gets watery at times.

  4. Ruchi can I first bhuno the tomato puree and then add the chicken….last time my chicken got overcooked by the time the tomatoes had bhuno-ed when I followed the recipe……pls advice.

    thanks
    KOMAL

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