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! 🙂
You will need…
Core ingredients:
Around 2 1/2 pound bone in chicken cut into medium size pieces.
2 cup sliced onions
2 cup fresh tomato purée
1 1/2 tbsp minced ginger, 1 1/2 tbsp minced garlic and 2 heaped tbsp dahi/yoghurt
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
Coarsely pound spices:
1 tsp dhania seeds
2-3 whole red chilli
1 tsp kasoorI methi
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.
Roughly pound using, mortar & pestle/dry grinder.
Marinate chicken in dahi, along with the above spice mix, salt, haldi, red chilli pwdr and the minced ginger and garlic.
Keep aside for 1/2 hour.
Meanwhile heat 2 tsp oil + 2 tsp ghee.
Add jeera followed by all the whole spices and cook for a minute.
Add the sliced onions and cook on medium heat…
till just translucent.
Transfer the onions and the whole spices to a pressure cooker and add a tbsp of water.
Pressure cook for 2 whistles.
Once steam releases open cooker and transfer onions back to the original pan.
Cook onions on medium high till all water evaporates.
Continue to cook till they become golden brown.
Transfer the marinated chicken to the pan.
Cook on medium high to dry juices.
Add fresh tomato purée and cook to reduce.
Continue to bhuno, till the masala thickens, caramelizes and becomes golden brown.
Add about 2 cups warm water to the bhunoed chicken, simmer for 10 minutes or till tender and cooked through.
Sprinkle with the coarsely pound black pepper, fresh dhania and julienned ginger. Enjoy with roti/jeera rice/or soft white bread!
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!! 🙂
Watch video…https://secureservercdn.net/198.12.145.239/2ce.8aa.myftpupload.com/wp-content/uploads/2020/05/Movie-25_1.mp4?time=1590896932
Welcome to my website. What you see here is a reflection of my culinary journey over more than 25 years. Spreading the love for food is my greatest joy, my purpose in life.
why do you pressure cook the onion when you can saute it?
For an extra smooth silky gravy!
Tried this and was totally awesome. Thank you!!
How to make a gravy nice and thick restaurant style ? Mine gets watery at times.
Add a heaped tsp of ground poppy seeds
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
Yes, you can.