This is just a simple Chicken Curry that I usually make for a weekend lunch. The chicken is marinated in milk, yoghurt, ghee, mustard oil, fried onions and other aromatic ingredients. I then simmer it till done, followed by some tempering. It goes well with any type of rice preparation or Indian bread.
- 500 gms. chicken with bones, curry cut
- 1 tsp. ginger-garlic paste
- 2 tbsp. fried onion
- 1 cup yoghurt
- 1 cup milk
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. garam masala powder
- 1 tbsp. ghee
- 1 tbsp. oil
- 1 tsp. whole garam masala (Cardamoms, cloves & cinnamon)
- 1 tsp. garlic, chopped
- 1 tbsp. red chili powder
- coriander leaves to garnish
In a pan add all the ingredients starting from chicken to ghee. Cover and cook on a low flame till the chicken is tender and the gravy slightly thickens. Take off the flame.
Heat oil in another pan and temper with the whole garam masala and garlic. Saute for a few seconds till the garlic turns slightly brown.
Add the red chili powder and mix well. Immediately add the cooked chicken and give it a stir. Simmer further for a minute and serve, garnished with coriander leaves.
Enjoy as a side dish with any form of rice preparation or Indian bread.