Made using tomatoes, onions and plenty of spices, this yummy dish is the perfect pair to any naan or roti. Don't be surprised if you end up making this dish more than once, it's just too good!
Course: Curry
Cuisine: Indian
Servings: 6
Ingredients
1lbschicken thighs(cut into small pieces)
1large onion(finely chopped)
3tomatoes(pureed)
¼tspturmeric powder
1tspKashmiri red chili powder(adjust to taste)
1tspkasuri methi
1tspcumin seeds
2dry red chilies(split in half)
2inchginger
10garlic cloves
4green chilies
¼cupyogurt(whisked)
1tbspghee
3tbspoil
salt to taste
Dry Roast and Grind:
1tbspcoriander seeds
1tspfennel seeds
1tspblack pepper corn
3 cloves
2green cardamom
3dry red chilies
Instructions
Place chicken pieces in a bowl. Add turmeric and salt and mix well. Set aside to marinate for 20 minutes.
In a pan, dry roast the ingredients under the section titled "Dry Roast and Grind". Grind the dry roasted spices into a fine powder and set aside.
In the same pan, add oil. Once hot, add cumin seeds and red chilies.
Once cumin seeds become aromatic, add chopped onions and saute for 2 minutes.
Next, add finely chopped ginger, garlic and green chilies. Cook until the onions become golden brown.
Add pureed tomatoes and mix well. Cook on medium flame until raw smell fades, about 5 minutes.
Heat ghee in a separate pan. Add the marinated chicken and sauté on high heat for 3 minutes. This helps seal the moisture in the chicken and makes it juicy. Set the chicken aside.
Add the chicken to the tomato and onion mixture. Cook on high heat for 1 minute.
Then, add the fresh ground masala powder and Kashmiri red chili powder. Mix well and cook for 1 minute.
Remove from heat and add the whisked yogurt. Mix well.
After mixing the yogurt, let the chicken masala cook on low flame. Cover with a lid and cook for 5 minutes. Check for salt and spice and adjust as needed.
Once the oil starts to separate from the gravy, add kasuri methi and mix well. Cook on low flame for 3-4 minutes.
Garnish with cilantro and serve hot with roti or naan.