Just to take it easy this Sunday, I made a relatively simple chicken curry. It’s basic – tomatoes, some onion, some spices and chicken, of course. It’s good to whip up when you’re not in the mood for something elaborate but still want something that has “Sunday lunch” written all over it. I initially set out to make butter chicken, but I didn’t have any butter. And what to do when you have a ton of plump ripe tomatoes? So many things, yes. I chose to make curry with them. It turned out nice and tangy. Mildly spicy but that’s something you can adjust as per your spice tolerance levels.
I usually marinate chicken overnight but this time around I got lazy and did it for about 2-3 hours. Just after breakfast actually, so it was enough when I got around cooking it close to lunch time. The chicken pieces once marinated, are then seared on both sides and then go into the curry to be cooked fully. Overall, I’m quite pleased with this dish and will be making it more often, especially when I want something light and fresh.
30 – 40 mins
Yoghurt – 3 tbsp
Chilli powder – 1 tsp
Ginger garlic paste – 1 tbsp
Chicken – 1 kg on the bone cut into pieces
Tomatoes – 4-5 ripe ones chopped
Cinnamon – 1 inch stick
Cloves – 1 tsp
Onions – 1 large sliced
Garlic – 4-5 cloves chopped
Ginger – 1 inch piece finely chopped
Green chilli – 1 chopped
Chilli powder – 1-2 tsp
Garam masala – 2 tsp
Cumin powder – 2 tsp
Coriander powder – 1 tsp
Sugar – 1 tsp
Salt to taste
Ghee/oil – 2 tbsp
Coriander leaves to garnish
Marinate chicken in the mentioned ingredients for a couple of hours or overnight.
In a greased nonstick griddle place the chicken pieces (don’t overcrowd the pan) and let them brown on both sides. About 40 secs on each side). Keep them aside.
Get a nonstick pan up on the heat and cook the tomatoes in it on medium heat with a splash of water for 10 mins.
Once tomatoes are cooked, let it cool down and then puree it. Keep aside.
In a pressure cooker, heat the ghee/oil and add the cinnamon and cloves.
Now add the chopped garlic, ginger and chilli.
Once fragrant (after around a minute), add the onions and cook till they’re brown in colour.
Tip the pureed tomato in along with the chilli, cumin and coriander powders. Mix well and let it cook for a minute.
Now add the chicken and add salt.
Cook on high heat till two whistles are out and then on low heat for 15 mins. You could cook it in a kadhai (wok) too for 40 mins or till the chicken is done.
Garnish with coriander leaves.
I served this with rice but it’ll be great with some hot phulkas too.