Recipes, Food Styling and Photography by Farrukh Aziz
Friday is the day of the week when my hubby and my son look out for a non-vegetarian surprise every week. There has to be something to satisfy their hunger for their non-vegetarian tummy with either chicken or mutton. As mentioned in my last post, due to my illness I have been spending less time in kitchen for quite a while now. I usually make this simple chicken curry in the easiest way and call it the no fuss chicken gravy. This simple chicken curry has always been a winner for me gasping at my hubby and kids enjoying it with roti or steamed rice. The secret is even I get tempted to have it with steamed rice and just love it J This was made a couple of days back but sharing with you all today. Here is how I made it..
1 kg, chicken with bones
3 nos, onion, medium sized
¾ cup, yoghurt
Juice of 1 large lemon
12 nos, garlic cloves
1½ inch, ginger piece
1 tsp, fennel seeds
1½ tsp, cumin seeds
6 nos, green cardamom
6 nos, cloves
1½ inch, cinnamon stick
½ tsp, black pepper corns
2 nos, black cardamom
1 tbsp, coriander seeds
5 nos, Kashmiri whole red chilies
1 nos, bay leaf
1 tsp, Kashmiri red chili powder (can be increased or decreased as preferred)
½ tsp, turmeric powder
4 tbsp, oil
3 nos, tomatoes, ground to paste
Salt as per taste.
Warm water as required.
Dry roast together fennel seeds, cumin seeds, green and black cardamom, cloves, cinnamon stick, black pepper corn, coriander seeds and Kashmiri red chilies. Grind them along with onions, garlic and ginger to make a fine smooth paste.
In a bowl, add yoghurt, lemon juice, and the above ground paste. Add salt and mix well.
Add chicken pieces to the bowl to marinate it. Cover and refrigerate atleast for an hour.
When chicken is ready to cook, heat oil in a heavy bottom pan.
Add bay leaf, marinated chicken and sauté of high heat for 2 to 3 mins. Stir at intervals.
Now add tomato paste and sauté on high heat for another 3 to 4 mins. Stir at intervals.
Add red chili powder, turmeric powder, salt and mix well.
Add 2 cups of warm water. Cover and simmer till chicken is tender.
Adjust the consistency of the gravy if required.
Once done dish out, garnish with coriander. Serve hot with steamed rice.
Farrukh is a microbiologist by qualification turned into a Food enthusiast. Winner at Indiblogger Awards & IFBA
🏆:Best Photography Blog 2017
🏆:Best Recipe Blog IFBA 2013 Read More…