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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.


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