Friday, 12 September 2014

Indian Chicken Curry

Chicken Butter Masala was what I had initially set out to cook but having consulted 2-3 recipes, my version of the chicken butter masala was absolutely yummy indeed but did not look like one. Nevertheless, my German guests and Indians too enjoyed the chicken thoroughly and I was only pleased to see them relishing the spiciness (although very mild) with sips of water in between! 

1.5 kg chicken washed and cleaned
For marination
4 tbsp yogurt
1 tbsp red chilli paste (soak 6-7 red chillies in a little hot water and make into a paste)
2 tsp ginger garlic paste
1 tsp lemon juice
2 tsp coriander powder
1 tsp cumin powder
1 tsp kashmiri chilli powder
2 tbsp oil (I used mustard oil)
Salt to taste
Ground masala (dry roast and grind the following to a fine powder)
6 cloves
4 green cardamoms
2 black cardamoms
1 tsp cumin seeds
10-12 black peppercorns
1 1/2" cinnamon stick
1/2 seed of nutmeg
For Gravy
3 medium onions finely chopped
3 big tomatoes, pureed (boil the tomatoes till soft and blend only the tomatoes, keeping the liquid aside)
1 tbsp fresh ginger garlic paste
2 tbsp cashew paste (soak the cashews and make a paste)
2 tbsp cream
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp garam masala powder
1/2-1 tsp sugar
1 tsp kashmiri chilli powder (non-spicy)
Kasuri methi to sprinkle
Chopped green chillies (optional)
2-3 tbsp butter (use as per your choice of richness in the gravy; you may use oil instead but the richness will be missed)

Take the washed and cleaned chicken pieces in a bowl and add all the ingredients listed under marination. Mux well and coat the chicken pieces well with the marinade. Make slits on the chicken and cover and keep aside for a minimum of 1 hour to 3-4 hours. 
Pre-heat the oven at 200 degree celsius and line the chicken pieces on a baking dish or grill plate in a single layer and brush with a little oil. Do not discard the marinade. Grill the chicken in the pre-heated oven for 20-25 minutes till browned and about 3/4th cooked. You may use only the top rod for this purpose and for quicker browning. Alternatively, you can also grill the chicken on stove top in a frying pan or grill plate with a little oil. 
Now take a big wok or kadhai and melt the butter. Add the chopped onions and fry till golden but not burnt. Now add the ginger garlic paste and fry till raw smell disappears. Next add the marinade, tomato puree, cashew paste, and all the spices and sugar except the kasuri methi. Fry till drops of oil/butter starts appearing on top. This is the most important step of the recipe. Now add the grilled chicken pieces into the masala and any juice or liquid the chicken released while grilling. Mix well while taking care not to break the chicken pieces. 
Add 1 cup of warm water (the reserved water from boiling the tomatoes) and bring it to a boil. Cover and cook till chicken is completely done. Now add the cream and kasuri methi. Check for seasoning and stir for a final time. 
Remove from heat and serve hot with pulao/naan/paratha/steamed rice. 

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