DELHI STYLE CHICKEN CURRY IN A HURRY

Delhi Style Chicken Curry in a Hurry image

Provided by Bibi Maizoon

Time 50m

Number Of Ingredients 18

1 cut up whole chicken, skinless, washed & cut into 8-10 pieces
3 tbs oil
2 onions, thinly sliced
GRIND TO PASTE FOR MARINADE-
1 cup yoghurt
1 onion, roughly chopped
2 tomatoes, roughly chopped
1 tbs garlic, minced
1 tbs ginger, minced
2 tsp kashmiri mirch (or 1 tsp paprika plus 1 tsp cayenne powder)
1/4 tsp turmeric
1 tbs ground coriander
5 green cardamoms
1/2 tsp ground cinnamon
1 tbs white poppy seeds (optional)
1/4 cup fresh cilantro, chopped
2 green chilies, roughly chopped (optional, for less heat omit or remove seeds)
2 tsp salt

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.