I don’t know what to call this curry, to be honest. It’s rich, creamy and a tad spicy – all of which you can alter to your taste. What’s different with this curry is the ground paste I add in the end which makes it rich and bloody delicious!
1 tbsp ginger-garlic paste
1 tsp turmeric
1 tsp chilli powder
1 tsp garam masala
1 tsp sugar
1/2 cup curd
Juice of 1 lemon
Salt to taste
Mix all of the above and marinate 1 kg chicken (on the bone cut into pieces) with it for 4-5 hours or overnight.
Ingredients for curry:
4 onions chopped, sauted in oil till transparent and pureed
4 tomatoes pureed
1 tsp jeera
2 green chillies slit
1 tsp ginger-garlic paste
1 tbsp ghee/butter/oil
1. Heat ghee/butter/oil (I went with butter), add chillies, jeera and then tip the onion puree into it.
2. Cook till it turns light brown in colour and add ginger-garlic paste with salt. Saute for 2 mins.
3. Add turmeric and chilli powders and mix well.
4. Add tomato puree.
5. Add the chicken with the marinade into this onion tomato mixture.
6. Cook for 25 mins or till done.
7. In the meanwhile make the paste which goes into the curry in the end.
[Ingredients for paste:
2 onions finely chopped
Handful of cashew nuts
1 inch cinnamon stick
1/4 cup fresh cream
1. Saute chopped onions in oil/ghee with cloves, cardamom, cinnamon till they’re brown in colour.
2. Cool and blend it in your mixer with cream and cashew nuts till it’s a fine paste.]
Cont. with curry..
8. Once chicken is cooked, add the paste and let it cook for another 2 mins.
9. Take off heat and garnish with coriander leaves.
You can alter this by omitting the cream or even the cashew nuts. But don’t leave out the browned onions because it adds a nice caramel flavour to the dish. It sounds odd, but it’s delicious. Serve with rotis or rice.