This happens to be my first attempt at preparing this easy and delicious chicken curry, cooked in a handi or clay pot. The chicken is marinated in an array of spices overnight. It is then covered with a foil and simmered away to perfection in a dum style. Relish this delicacy with jeera rice, plain Biryani, naan or tandoori roti. So check for a step by step method with pictures to prepare it.
- 300 gms chicken on bones, curry cut
- 1" cinnamon stick
- 2-3 green cardamoms
- 5-6 cloves
- 1/2 mace
- pinch of nutmeg powder
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. coriander-cumin powder
- 1 tsp. garam masala powder
- 1/2 cup fried onions
- 1-2 green chilies, chopped
- 1 tsp. ginger-garlic paste
- 1/2 cup yoghurt, beaten
- 1/2 cup milk
- 1/2 cup coriander & mint leaves, chopped
- 1 tbsp. lime juice
- 2-3 tbsp. oil
- 2 onions, chopped
Marinate the chicken in all the above mentioned ingredients (except oil and onions) overnight. Heat oil in a handi and fry the onions till light brown.
Take the chicken pieces out of the marinade and add to the onions. Saute for 2-3 minutes. Now add the marinade and stir well for 2 minutes.
Cover the handi with an aluminium foil and simmer on a very low flame for 15 minutes. Switch off the flame and keep it covered for 5-10 minutes. Serve hot with naan, tandori roti or jeera rice.
Marinate the chicken with all the above mentioned ingredients,
except oil and onions, overnight.
Heat oil in a handi and saute the onions till light brown.
Add the chicken pieces and fry for 2-3 minutes.
Keep aside, covered for 5-10 minutes.
Serve it hot with jeera rice, naan or tandoori roti.