Sunday, November 27, 2011

Whole spices and tomato chicken

Who does not love a chicken curry? who does not love a chicken curry that is easy to cook and tastes heavenly. This curry recipe uses whole spices , cinnamon , cardamon and caraway seeds to give this lingering yet not overpowering aroma to the dish. Apt for everyday lunch or an elaborate dinner.

1 kg chicken
6 tblspoon oil
3 medium onions sliced

Whole spices
4 cloves
4 green cardamom
3, 1/2 inch cinnamon  sticks

1tsp garlic paste
1tsp ginger paste
2 tsp red chilli powder
1/2 tsp turmeric
 3 medium tomatoes pureed
few saffron strands soaked in milk
2 tbsp coriander leaves


Wash and clean the chicken and drain out the water. Add about a table spoon of salt and mix well, leave this aside while you prep the rest of the ingredients.

Take oil in a thick bottomed pan and fry the onions to a golden brown, the edges should turn crispy. Reserve half the onions for later.

Add the whole spices to the onions and fry for about two minutes. Add the chicken and fry for about 10 mins, adding water as required.

Add the ginger and garlic and fry with the chicken. Add the spice powders next and mix in.

As the spices mature and the chicken starts turning light brown add the tomatoes.

Turn the heat high and stir strongly for 5 mins to create a cohesive gravy.

Add some more water (about 1 cup) and the saffron milk. Let the gravy cook on medium heat till the oil separates.

Crush the fried onions and add to the curry.

Serve garnished with coriander with rice or roti.

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