Chicken Curry

Weekend cooking has a completely different feel to it. You can eat a leisurely brunch (lots of food!) and also have time to cook Indian dishes which inherently take a lot of time to make. And that's exactly what we did last weekend - a simple yet superbly flavorful chicken curry that goes perfectly with steamed rice or homemade phulkas!

Ingredients (serves 4)

1 full chicken (800 gms - 900 gms)
3 medium onion
2 tomatoes
2 cloves of garlic
2 inch long piece of ginger - grated
2 inch long piece of ginger - thinly sliced
2 cloves
2 green cardamom
Small piece of cinnamon
2 bay leaves
1/2 tsp cumin
7-8 black pepper corn
3/4 cup of yogurt
Chicken Masala
1/2 tsp garam masala
salt
Ghee

Method:

1. Marinate chicken in yogurt, grated ginger, garlic and slight salt. Marinate overnight or at least for 2 hours.

2. .Add chicken masala to marinated chicken before cooking.

3. In a wok, heat ghee and add cumin, cloves, cardamom, cinnamon, bay leaves, black pepper.

4. Add marinated chicken and heat on high for 2-3 mins. Cover it with a lid and cook for 20-25 mins on slow till chicken is done.

5. In a separate pan, heat ghee and add roughly chopped onion till golden brown. Then grind fried onion.

6. Cook onion paste and then add tomato puree and cook till masala leaves oil.

7. Now mix onion tomato paste and chicken together and add hot water to achieve desired consistency.

8. Roast garam masala in ghee in a separate pan and add in the dish.

9. Finally, add some dried mint powder and the dish is now ready to be served.

Garnish with ginger and fresh corainder. Serve hot with steamed rice or tandoori roti