Yoghurt Chicken Curry

yoghurt chicken curry 2

This is a masala-rich chicken gravy dish with a delicate tanginess of yoghurt. The vegetables and dals that we cook everyday are usually light with less spices. And that is the way it should be. But somedays should be treat days where we should indulge our senses in food that stir our taste buds more than the regular days.

So cook with love and eat with love. 

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Ingredients
Serves 2

For the marination

1. Chicken – 500 gms, washed and cleaned

2. Yoghurt – 1 cup, thick

3. Ginger paste – 1 tbsp

4. Garlic paste – 1 tbsp

5. Salt – 1 tsp or to taste

6. Vegetable oil – 1 tbsp

7. Garam Masala powder – 1 tsp

For the gravy

1. Onion – 2 medium, roughly chopped

2. Tomato – 3 large, roughly chopped

3. Asafoetida (Hing) – 1 tsp

4. Red chilli powder – 1/2 tsp

5. Turmeric powder (Haldi) – 1/4th tsp

6. Chicken masala1 tsp

7. Bay leaf (Tej patta) – 2-3

8. Black cardamom (Moti elaichi)- 2-3

9. Cumin seeds (Jeera) – 1 tsp

10. Salt – 1/2 tsp

11. Coriander leaves – 1/2 cup fresh, to garnish

12. Vegetable oil/ Ghee – 1 tbsp

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Method

1. Place the thick yoghurt in a bowl. Add the ginger paste, garlic paste, vegetable oil, salt and garam masala to the yoghurt and beat well to mix. Add the chicken pieces and mix well to coat each chicken piece with the yoghurt marination.

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2. Refrigerate the marinated chicken for atleast 5-6 hours or preferably overnight.

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3. When you are ready to cook, puree the onions and tomatoes together in a mixer grinder into a fine paste.

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4. Heat oil in a saucepan.

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5. Add the cumin seeds (jeera), Asafoetida (Hing), Bay leaf (tej patta), and black cardamom (moti elaichi) to the hot oil and allow the cumin seeds to splutter for a few seconds.

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6. Now add the tomato and onion paste and stir well.

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7. Add the masalas – turmeric powder (haldi), red chilli powder, salt and chicken masala. Mix the masalas well into the paste. Cover the pan, lower the heat and cook until the oil starts to float atop. Keep stirring in between to prevent the paste from sticking to the bottom of the pan.

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8. Now add the marinated chicken along with all the yoghurt marination. Increase the heat and stir fry for a couple of minutes.

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9. Add about 1 cup of hot water, mix well and cover the saucepan again. Reduce the heat and let the chicken cook for about 20 minutes or until it is tender and cooked through.

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10. Check the consistency of the gravy. It you want a thin runny gravy to serve with rice then add water and seasoning (salt) as required. If you want it thick to serve with chappati then increase the heat and dry the gravy to a consistency you want.

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11. Garnish with fresh coriander leave and serve.

yoghurt chicken curry 2

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