There are so many ways you can cook a chicken curry that every time I think about making it I need at least ten minutes to decide which one I would like to make today. Every region (not just state, region) of India has its own significant style of cooking chicken curry, having lived in India for 23 years I haven’t tasted even half of them!
That is the best part about cooking, there are so many possibilities to experiment with.
So here is one of my experiments which turned out to be a success!
What you need:
- Whole Garam Masala
- 1 Onion (sliced)
- Ginger and Garlic paste 1,1/2 teaspoon
- Curry Leaves (Chopped)
- Chicken Masala Powder ( I like to use Eastern but you could use any) 2 1/2 teaspoon
- Curd 1/2 cup
- 2 Tomatoes pureed
- Kashmiri (Mirch) Red chilli powder 2 teaspoons
- Dried Mint – one pinch, (if using fresh, finely chopped)
- Coriander Leaves for garnishing
Mix curd, ginger-garlic paste, and chicken masala with the raw chicken pieces. You do not need to marinate it beforehand for this recipe. But if you want to keep this mixture marinating for about an hour or two, it will tenderise the chicken further.
Heat about one and a half tablespoon of oil in a pan. Add the whole garam masala to the hot oil. Then add the sliced onions with curry leaves. I like to chop the curry leaves because I like to it in small bites when I am eating, but if you prefer to put it whole it will taste just as good.
Now add the chicken and stir well. Cover the pan and let it cook for at least 15-20 mins on high flame. Keep stirring in between. The chicken leaves a good amount of water and oil so it should not stick to the bottom but you will still need to keep an eye.
Add the pureed tomatoes now with Kashmiri Mirch. You can add slightly less of chilly powder if you prefer it to be less spicy. Let it cook for another 20 mins. Keep a watch and keep stirring.
After it leaves a bit of oil add the Mint and some more chopped curry leaves. I like a slightly strong taste of curry leaves in this curry. But if you would rather not have it you can happily skip it.
After a while it will start looking like this, you can eat it dry like this or add some water and make it into a curry. I personally think this dish tastes much better as a curry.
Serve it with roti or rice or even pasta if you please!