1. 500-600grams Chicken, cut to a suitable size (I usually use boneless breast pieces cut to about 2 inches big)
2. 2-3 teaspoons Chilli powder
3. 1 teaspoon Turmeric
4. Salt, to taste
5. Lemon juice
6. 1 tablespoon Oil
7. 3-4 cloves of Cardamom/Elaichi
8. 3-4 Cloves
9. 1-2 Bay Leaves
10. 2 teaspoons Ginger-garlic paste
11. 2 medium sized Onions, very finely chopped or blended to a paste
12. 3 medium sized Tomatoes, very finely chopped or blended to a paste
13. 2-3 teaspoons Garam masala powder
14. 2-3 teaspoons Dhaniya powder
15. Fresh coriander
16. 1 teaspoon of butter
1. Marinate the chicken using chilli powder, turmeric, salt and lemon juice. The longer you marinate the chicken, the more tender and tasty it will be. The chicken I used had been marinated overnight because I had used part of it the previous evening for a barbecue party.
2. In a large, flat bottomed vessel, add 1 tablespoon of oil. When it is hot, add the cardamom, bay leaves and
cloves to it. Then add ginger garlic paste and onions and saute until golden brown.
3. Add the chicken pieces and cook them for a while.
4. Add dhaniya powder, garam masala and salt.
5. Add the tomatoes and cook for a while.
6. Add just a very small amount of water. The curry tends to get too watery if you add too much water. If you plan to eat the curry with rice, it’s all good. But a thin curry isn’t the smartest idea if you have chapatis and no rice.
7. Bring the curry to a boil.
8. Add some butter, for an added richness in flavour.
9. Garnish with coriander leaves.
10. Serve with chapatis or rice.
1. You might want to add a dash of lemon juice to the curry when you eat it.
2. The picture shows over a dozen chapatis. We were just two very very hungry souls.