I make this chicken curry at least 2 times in a week. It goes well with chapatti or even rice.
In this recipe I have browned the onions and pureed them into a brown onion paste. This adds more depth to the curry and makes it a smooth gravy. You can leave out this step and just add finely chopped onions instead. But do brown the onions well.
1. Chicken – 600 gms
2. Onion – 1 large, roughly chopped
3. Tomato – 3 medium, pureed
4. Ginger paste – 1tsp
5. Garlic paste – 1 tsp
6. Cumin seeds (Jeera) – 1 tsp
7. Green Chillies – 2, finely chopped
8. Turmeric powder (Haldi) – 1/4th tsp
9. Red chilli powder – ½ tsp
10. Coriander powder (Dhania Powder) – 1 tsp
11. Sugar – a pinch
12. Salt to taste
13. Water – 2 cups
14. Garam masala powder – 1 pinch
15. Dried Fenugreek Leaves (Kasoori methi) – 1 tbsp, dry roasted and crushed
16. Oil – 2 tbsp + 1 tbsp
1. Wash and clean the chicken and keep aside.
2. Heat 1 tbsp of oil in a saucepan and fry the onions until they are browned well. Add a few splashes of water in between to evenly brown the onions. Then cool and puree to a paste using very little water.
3. Heat the remaining oil in a pressure cooker. Add the cumin seeds (jeera) to the hot oil and allow it to splutter for a few seconds.
4. Now add the prepared brown onion paste and fry for 2 minutes.
5. Add the ginger and garlic paste and cook for a minute or two until the raw aroma of the paste goes away.
6. Add the tomato puree along with turmeric powder (haldi), red chilli powder, coriander powder (dhania powder) and salt and sugar and mix well. Keep the heat on low and cover the pressure cooker with a lid leaving a small gap to let out the steam. Do not shut the pressure cooker lid. Cook until the tomatoes dry up and the oil floats on top.
7. Add the chicken pieces and sauté, stirring constantly, for a few minutes.
8. Add water and sprinkle garam masala powder. Close the lid of the pressure cooker and pressure cook for 3 whistles.
9. Mix in the crushed kasoori methi and mix well.