Prep 15 mins
Cook 50 mins
Pretty easy to put together, very flavorful curry. got this recipe from another site.
- 1 kg chicken pieces (bone-in) or 1 kg mutton (pieces with bone-in)
- 2 medium onions, sliced
- 1 cup yogurt
- 2 bay leaves
- 7 -8 whole cloves
- 1 teaspoon black pepper
- 6 -7 green cardamoms
- 1⁄2 teaspoon cumin
- 1 tablespoon ginger paste
- 3 teaspoons coriander powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1 1⁄2 teaspoons salt
- Heat oil in a heavy based pan
- fry onions till golden brown.
- remove with slotted spoon and place on absorbent paper (to make them all crinkly the trick is to immediately sprinkle with a tiny bit of salt -- otherwise they tend to get soggy rather than dry).
- crush onions to a fine paste and add to yogurt.
- keep aside.'.
- reheat the same oil that you fried the onions in and add bay leaves, cloves, black pepper, green cardamom, garam masala, chili powder and salt.
- stir frequently and saute for 3-5 mins (add a few tsp of water if the mixture sticks to base of pan).
- add meat and saute over medium high heat till its browned.
- pour in enough water to cover the meat, reduce heat, put the lid on and cook for 30-35 mins or until meat is tender.
- stirring continuously, add the yogurt a little at a time.
- continue until all the yogurt has been added.
- increase heat, stir freqently another 6-8 minutes.
- add 1/2 - 1 cup water (the more water u add, the thinner the gravy).
- Bring to a boil and stir over high heat a few minutes before taking it off the heat.
- sprinkle with coriander and serve hot.
This has a totally distinct flavor to it, which I really enjoyed! You can taste a fusion of all of the different spices that come together and season the chicken. It was not at all gravy-like, but was very thin like a soup--so much so, that I didn't want to add any additional water at the end. I added in the ginger paste with the rest of the spices since it was not included in the directions, and the only thing that I did not like was the fact that it tasted a little on the oily side. I'll be trying this again, and cutting down on the amount of oil next time, while trying to thicken it up a bit. Made for PAC Fall 2007.