Ingredients
The following ingredients have 4 Servings
- Chicken - 1 kg (cut into small pieces)
- Dry red chillies - 8-10
- Carom Seeds (Ajwain) - 1/2 tsp
- Onion - 3 (chopped)
- Ginger garlic paste - 2 tbsp
- Tomatoes - 3-4 (pureed)
- Green Chillies - 5-7 (You could use bell peppers or jalapenos instead.)
- Turmeric Powder - 1/2 tsp
- Red Chilly Powder - 1 tsp
- Yogurt - 1/2 cup (use more if needed)
- Lemon Juice - 2 tbsp
- Salt - to taste
- Pickle with it oil - 2-3 tbsp (I use mango pickle or garlic pickle)
- Cilantro - handful
- For Seasoning (Paanch Pooran)
- Mustard Oil - 2-3 tbsp
- Mustard seeds (Rai) - 1 tsp
- Onion seeds (Kalonji) - 1 tsp
- Fenugreek seeds (Methi dana) - 1 tsp
- Cumin seeds (Jeera) - 1 tsp
- Fennel seeds (Saunf) - 1 tsp
Instruction
- Wash the chicken pieces nicely. Add some salt, lemon juice and slit green chillies to the chicken. Let this marinate while we get the other things ready.
- Heat oil in a kadai and add the seasoning ingredients (paanch pooran).
- Add the dry red chillies and carom seeds.
- Add the chopped onion and saute till it turns golden brown.
- Next fry the ginger garlic paste. Add the pureed tomato.
- Add the red chilly powder, salt, turmeric powder, pickle and let it cook till oil separates from the masala.
- Add the chicken pieces and saute till the masala coats the chicken and the outside of the chicken is cooked.
- Tips : - You can use any brand of pickle of your choice - home made or store bought. This is not part of the traditional recipe but adding the pickle takes the dish to a whole new level.)
- If you want some gravy, add the yogurt at this stage. If you like it dry, scale down and add less curd or skip it all together.
- Cover and reduce the flame. Let the chicken cook in its own juices for 15-20 minutes. Splash some water only if the chicken sticks to the bottom of the pan.
- Check for seasoning. Adjust salt, chilly powder and lemon juice according to your taste.
- Garnish with cilantro and switch off.
