This is Indian comfort food at its best – a warm, spicy bowl of chicken drowning in a rich and flavorful brown gravy served over a bowl of steaming white rice. Curry is often associated with Indian cooking and is usually understood to mean “gravy” or “sauce” rather than “spices”. Curry’s popularity in recent decades has spread outward from the Indian subcontinent to figure prominently in international cuisine. Consequently, each culture has adopted spices in its indigenous cooking to suit its own unique tastes and cultural sensibilities.
Yet even with its acceptance worldwide, this dish spells home to many Indians.
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Prep: 20 min. | Cooking: 60 min. | Serves: 6 | Grade: Moderate |
| INGREDIENTS | SPICES |
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Method for Preparation
- Skin and wash the chicken (legs or thigh pieces), making two diagonal gashes on each piece.
- Grind the onion, garlic, and ginger to a paste using the food processor.
- Coarsely chop and grind the tomatoes as well (separately from the onion/garlic/ginger mix above).
- Heat oil in a heavy bottomed pot and add the onion paste until the onions turn golden brown in color.
- Add in all the spices (except for ½ teaspoon of the garam masala) to the onions and fry the spices for about two minutes.
- Add the ground tomatoes and cook until the spice mixture is left with a little bit of oil.
- Cook the chicken pieces with the tomatoes and spices for about 15 min on a low flame stirring often.
- Add the garam masala at this time.
- Add a cup of water and simmer the curry for 20 min on slow fire.
- Cover the pot and simmer for another 20 min.
- Check if the chicken is done. If the curry is too watery, then cook on high flame to let the excess water evaporate.
Garnish with chopped coriander leaves and serve hot with rice pilaf or tandoori parantha.
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{ 2 comments… read them below or add one }
I love this recipe!
Thank you for sheering this wonderful dish .I made this today and it is very nice with the right amount of spice the only thing that i was unsure of was when to add the gramasala i added it about ten minuets from the end of cooking Thank you