Skip to main content

Chicken Curry with a twist

 This chicken curry is quite close to me, as it is a family recipe, that my mother used to make back in Bengal. The main ingredient is the pumpkin seeds, that gives a wonderful flavor to the gravy, it can be substituted for cashew too, but the pumpkin seed is highly recommended. Goes well with both rice and chapati. The main part of the recipe is time. The masala needs to be cooked gently and on medium flame. For best results let the oil separate after every ingredient addition.



 Ingredients

For Marinade

  •  1 tsp Salt
  • 750 g Chicken
  • 3 tsp Ginger Garlic Paste
  • 3 tbsp. Yoghurt
  • 2 tsp Vegetable Oil
For Mustard paste
  • 3.4 tbsp. Mustard seeds
  • 3 green chili
  • 1/2 tsp turmeric powder
For the Gravy
  • Vegetable Oil
  • 1/2 tsp Onion seeds (Kalonji)
  • 6 Clove
  • 1 whole Nutmeg
  • 1/2 tsp Fenugreek seeds (Methi)
  • 1 tsp Black peppercorn
  • 2 Cinnamon
  • 3 Green chilies
  • 2 Dried red chili
  • 4 Green Cardamom
  • 2 Bay leaf
  • 3.5 tbsp. Sesame Seeds
  • 1/2 cup Pumpkin Seeds
  • 2 Tomato
  • 2 tsp Ginger garlic paste
  • 4 Onion
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Red Chili Powder
  • 1/2 tsp Garam Masala Powder
  • 1 tsp Clarified butter ( ghee)
For the garnish
  • 4 -5 sprigs Curry leaves
  • 15 - 20 cloves of Garlic
  • Toasted sesame seeds








Method 

  1. Marinade the chicken with salt, yoghurt, ginger garlic paste and vegetable oil.
  2. Mix it well, cover the chicken and into the refrigerator for 1 hour.
  3. Evenly slice the onions, and cut the tomatoes into 4 parts.
  4. Toast the pumpkin seeds and the sesame seeds
  5. Pumpkin seeds splatter when its done and the sesame seeds needs to have just that hint of brown color when its done.
  6. Make the three important paste: 
             pumpkin seeds + sesame seeds
             mustard seeds + green chilies
             Tomato puree
  7. Heat oil in a saucepan on medium heat and sieve directly the mustard paste on top.
  8. Add water to gain the right consistency, and let it boil. Add turmeric powder to it. Mustard needs to be boiled so that it looses it bitterness.
  9. Prepare the garnish by heating oil on low flame, and put all the garlic in, as soon as the color changes take it out, then curry leaves in, for 5 seconds, strain them on top of a kitchen napkin, the leaves should become hard and crunchy.
  10. For the main gravy, use the same oil, put all the whole spices in, and then put the onions
  11. Turn the flame to high, add salt, tomato puree, ginger garlic paste, turmeric powder, red chili powder and mix it well.
  12. When the tomatoes are soft enough, pour the (sesame + pumpkin seeds) paste.
  13. Turn the flame on medium and cook the paste until the oil separates. Keep stirring in between.
  14.  Now put the marinated chicken and coat it completely with the masala.
  15. Cook the chicken for 15 minutes, pouring water whenever required, and scraping off the sides.
  16. Pour hot water to attain the gravy state.
  17. Let the oil come on top of the gravy.
  18. Now add the mustard paste and cook it with the gravy.
  19. Add garam masala powder and finish with clarified butter on top.
  20. Garnish with the curry leaves, garlic and toasted sesame seeds and slit green chili.


Comments

Post a Comment

Popular posts from this blog

Shorshe Maach ( Bengali fish curry in mustard sauce )

 Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree...
Post a Comment
Read more

Chana Kabab

  Chana Kabab or Chickpea Kabab is a healthy take on the world of kababs. With a good source of carbohydrates and proteins this chana kabab recipe is the most accurate way to enjoy this dish without worrying about health too much. The filling is a crucial part of this recipe as it provides the necessary crunch to the kabab, you can make a roll by putting inside a roti or use it as a wrap by adding sauces of your choice. A comfort food that is delicious and healthy at the same time, what more can you ask for ?😂 Ingredients 2 cups Chickpea (kabuli chana) 2 bayleaf a pinch of baking soda salt to taste 3 tbsp vegetable oil + required oil for frying 1 tsp cumin seeds 1/2 tsp fennel seeds (sauf) 1 tsp chopped green chilies 2-3 finely chopped onions 1 tsp ginger garlic paste 1/2 tsp cumin powder 1/2 tsp coriander powder 1 tsp red chili powder 1.5 tsp amchur powder (dry mango powder) 1 tsp garam masala powder       for the filling 1-2 finely chopped onions 4 green chilies (...
Post a Comment
Read more

Dahi waale aloo

Dahi wale aloo or potatoes cooked in yogurt gravy is a  rich gravy from Rajasthan. It is one of the simplest potato curries that is flavourful yet aromatic, the ingredients are quite simple, and the yogurt gives a rich base and that required sourness to the curry. This is a no onion, no garlic recipe, yet the flavours are quite promising, so grab your rice bowl, cook this for dinner and enjoy your meal.   Ingredients 4-5 medium potatoes 1 tsp coriander Seeds 10-15 black peppercorns 1 tsp cumin seeds 2 dried red chilies 3 green cardamom 1 tsp fennel seeds 2 Onions 4 green chilies 1 cup curd 1 tsp turmeric powder 1 tsp red chili powder 1/2 tsp black salt 3 tsp  mustard oil 1 tsp hing 1/2 tsp Sugar chopped coriander leaves dried fenugreek leaves 1 tsp garam masala powder 2 cups warm water Method Wash the potatoes well, keep the skin on if you desire, or discard the skin, completely your choice. Portion the potatoes into equal portions. Heat a pan on low heat and add the...
Post a Comment
Read more