Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

Pretty easy to put together, very flavorful curry. got this recipe from another site.

Ingredients Nutrition

Directions

  1. Heat oil in a heavy based pan
  2. fry onions till golden brown.
  3. 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).
  4. crush onions to a fine paste and add to yogurt.
  5. keep aside.'.
  6. 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.
  7. stir frequently and saute for 3-5 mins (add a few tsp of water if the mixture sticks to base of pan).
  8. add meat and saute over medium high heat till its browned.
  9. 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.
  10. stirring continuously, add the yogurt a little at a time.
  11. continue until all the yogurt has been added.
  12. increase heat, stir freqently another 6-8 minutes.
  13. add 1/2 - 1 cup water (the more water u add, the thinner the gravy).
  14. Bring to a boil and stir over high heat a few minutes before taking it off the heat.
  15. sprinkle with coriander and serve hot.

Reviews

(1)
Most Helpful

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.

Pikake21 September 27, 2007

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