Restaurant Style Chicken Curry

 

 

 

 

Ingredients (Serves 5)

To marinate

1. Chicken – 1 1/4 kg

2. Ginger-garlic paste – 2 tsp

    Turmeric powder – 1/4 tsp

    Kashmiri chilly powder – 1.5 tsp

    Garam masala powder – 1/2 tsp

    Yoghurt – 3 tbsp

    Salt – To taste

Marinate chicken pieces with all the ingredients numbered 2. Keep in the refrigerator overnight or for at least 2 hrs.

For the gravy

3. Oil – 1.5 tbsp

4. Onion – 2.5 cups, chopped

    Ginger-garlic paste – 1 tbsp (OR around 2 tsp each of ginger and garlic chopped)

5. Turmeric powder – 1/4 tsp

    Kashmiri chilly powder – 2 – 3 tsp (Adjust according to your spice tolerance)

    Coriander powder –  1 tbsp

    Garam masala powder – 1 tsp

6. Tomato – 2 medium-small, chopped

7. Salt – To taste

8. Cilantro – 1/4 cup, chopped

To grind

9. Cashews – 10 – 12, soaked in hot water for 20 mts

    Grated coconut – 1/4 cup

10. Oil – 2 tsp

     Pearl onion – 4, thinly sliced

Method

1. Heat 1.5 tbsp oil in a deep pan. Add onion, ginger-garlic paste and saute until onion changes to a light golden color. Add turmeric powder, chilly powder, coriander powder and garam masala powder. Saute until their raw smell leaves. Add chopped tomatoes and saute until they get mashed up and oil separates. Switch off. Set aside to cool. Grind to a paste adding 3 – 4 tbsps of water.

2. Grind soaked cashews and grated coconut to a very fine paste adding little water. Set aside.

3. Heat 1 tbsp oil in the same pan. Add the marinated chicken pieces and ground paste. Mix everything together and cook for 4 – 5 minutes. Add 3/4 cup hot water. Mix well. Cover and cook until the chicken pieces are done. Add cashew-coconut paste. Taste-check for salt. Cook at low heat for a few minutes and switch off. Garnish with chopped cilantro.

4. Heat 2 tsp oil in a small pan. Fry pearl onions until brown. Pour over the curry. Serve with chapathis/ rice/ pulav / idiyappam / appam/ porotta etc. This tastes better the next day. Enjoy!