A super easy & very tasty North Indian style curry.
Provided by Bibi Maizoon
Categories Other Main Dishes
Time 50m
Number Of Ingredients 18
Steps:
- 1. Grind all ingredients listed under marinade to a smooth paste in a mixie, blender or food processor.
- 2. Coat chicken pieces well with marinade paste. Allow chicken to marinate for at least 1 hour up to overnight in an airtight container in the refrigerator.
- 3. Heat oil in deep, heavy bottomed skillet or kadhai, and fry sliced onions over medium heat until translucent & beginning to brown at the edges.
- 4. Add chicken pieces with marinade paste to frying onions in skillet or kadhai. Be careful as oil may spatter. Add 1 cup water to mixture & continue to simmer uncovered over medium heat for 20-25 minutes, stirring every 5 minutes. Be sure to simmer this dish uncovered, it may boil over if covered. If mixture begins to burn, scorch, or stick, stir in 1/2 to 1 cup water & reduce heat.
- 5. When the oil has separated from the marinade mixture & the chicken is cooked through your curry is ready. Salt to taste & serve.
- 6. Helpful hints- Never cook chicken in a pressure cooker, it gets a rubbery texture from the extreme, high heat. Don't have poppy seeds? Substitute 1 TBS ground almonds or cashews. Don't have Kashmiri mirch? Substitute a mixture of 1/2 cayenne powder plus 1/2 sweet paprika. Don't have yogurt? Use milk or cream.
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