Recipe by Rav
This is another one of my mother's recipes. This type of curry is traditionally found in the northern region of India.
Top Review by Charishma_Ramchandani
This is an excellent curry and I do agree a 100% with Bergy that the house does smell wonderful while this is cooking. I made this for lunch this afternoon using a 1kg 200gm chicken(skinless and cut into bite-sized pieces), 1 tsp. garam masala powder, 1 1/2 tsps. salt, paste of 1 medium and 1 small tomato, 2 chopped tomatoes(medium-sized), 2 medium onions(chopped), 3 tbsps. oil(as a substitute for butter), 1 inch ginger, 7 cloves of garlic, 2 green chillies(slit) and 1 tsp. turmeric powder. I also added a pinch of red food colour to the gravy of this chicken while cooking this same and it imparted a colour that's beautiful beyond words. I omitted the methi seeds and I definitely find them very unnecessary in this beautiful chicken dish. I garnished it with corriander leaves before serving and it looked so neat and presentable. My family enjoyed it with rotis and some yogurt on the side. Your mom is a fantastic cook, do tell her that:) Thank You, Rav, for a beautiful lunch this afternoon.
- 2 medium onions, chopped
- 3 tablespoons butter
- 6 -7 cloves garlic
- 1 inch ginger
- 2 green chili peppers
- 2 tomatoes, chopped and skins removed (freeze and then run under water to remove skins)
- 1 tablespoon tomato paste
- 1⁄2 teaspoon methi seeds (fenugreek found in Indian markets) (optional)
- 1⁄2 teaspoon dry red pepper
- 2 teaspoons salt
- 1 teaspoon turmeric
- 1 1⁄2 teaspoons garam masala (found in Indian markets)
- 15 pieces skinless chicken thighs or 15 pieces chicken legs ("or" combination)
Directions See How It's Made
- In a large pot, sauté onions in butter on medium high heat.
- Add in whole garlic cloves once onions are transparent.
- In a food processor, finely chop ginger and chili peppers.
- Add to onion mixture and continue to cook for 5 minutes.
- Place mixture in food processor and pulse until mixed.
- Return mixture to stove. Add in chopped tomatoes and tomato paste.
- Continue to cook a few minutes longer, until butter is released from mixture.
- Add in methi, red pepper, salt, turmeric, masala and chicken pieces.
- Mix to coat chicken.
- Cover and stir occasionally until chicken is thoroughly cooked, about 20 to 30 minutes.
- Once chicken is cooked, add just enough water so that chicken is almost, but not quite covered.
- Simmer a further 15 to 20 minutes until a slight discoloration to the curry appears on top.
- Can be eaten on a bed of rice or with Indian bread (chapatti or naan).