Prep 15 mins
Cook 45 mins
This is another one of my mother's recipes. This type of curry is traditionally found in the northern region of India.
- 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)
- 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).
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.
Rav I love curry and this is an excellent recipe. I used Minced chicken and cooked it in my crockpot for 3 hours on low. The housesmelled heavenly. I served it with Rotis, Chutney, chopped tomatoes & apples, cucmbers in sour cream, and sliced bananas Thankyou for a wonderful curry! ThanksRav
I made this the other night for my family and every one of them loved it! The smell is so delicious and appetizing that we couldn't wait to eat it. We had leftovers the next night and the spicyness was even more intense than the day before. Great recipe!!