This recipe was a mix of a recipe I found online and other things I added as I went on. Its really super easy, as long as you have the spices on hand. And the best part is, you don’t need to add any of those achari masalas you get from the store! Ah replication! Success! Don’t get daunted by the long list of ingredients though!
I’d recommend using boneless chicken for this since it will taste better like a handi, as thats what is usually served in restaurants, but you can use karahi-cut chicken as well! Turns out just as great! Spiced fragrant curry coats the chicken perfectly, just the right amount of tangy and spice! Ditch the roti and have it straight away, hot off the stove with fresh naan!
- 1 whole chicken, cut into curry pieces. (1 kg if you’re using boneless meat)
- 1 onion, chopped finely
- 2 tomatoes, chopped
- 1 tsp ginger garlic paste
- 1 tsp cumin seeds
- 1/4 tsp crushed red chilli flakes
- 2 cloves garlic, sliced
- 3 tbsp oil
- 1/2 tsp tamarind paste
- 1 tsp level red chilli powder
- 1/4 tsp garam masala
- 1/2 tsp coriander powder
- 1/2 tsp black pepper
- 1 tsp salt
- 2 bay leaves
- healthy pinch of fennel seeds
- 1/2 cup yoghurt
- water as necessary
Wash and prepare chicken as you would. This is the absolute hardest step and I have to literally meditate for around ten minutes hovering around the said chicken, but the faster you get done, the easier usually the rest of the process is!
In a karahi or wok, heat up 3 tbsp of oil and add the ginger garlic paste, cumin seeds, red chilli flakes and sliced garlic. Let this sing in the oil for a bit till fragrant and drop in the chicken. Cook the chicken till its half done and then take it out on some random plate.
To the same pan, add the finely chopped onion and diced tomatoes and cook this until it changes in color. Add the tamarind, salt, red chilli powder, garam masala, coriander and black pepper to this and cook until you can see bits of oil bubbling in the corner of the pan. Add a bit of water to this if it gets too thick, you’ll know when! Now take a hand blender and blend this mixture inside of the pan so it gets smooth. We want it to cover every part of the chicken.
Once smooth, add the chicken and cook until the mix thickens. Add tiny bits of water as needed because this will start to stick to the pan once thick. We don’t want to dilute the spice, just add enough so that the mixture doesnt stick. Add bay leaves, kalonji and fennel seeds. And finally add the yoghurt. Cook until the chicken is absolutely cooked through and is almost falling apart from the bone.
Serve with fresh naan and a slivers of ginger and a few fresh leaves of mint!
Never use the packet mix again!