A spicy, tasty, a quintessential, one-pot Indian chicken curry that consists of bite-size boneless chicken cooked in a perfect mix of onion, tomato, and spices. It can be served on any occasion/meal along with your favorite choice of side like bread/rice/roti's, etc. This beautiful deep red curry is flavored with exotic Indian spices and can be served over a bowl of rice.
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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Chicken breasts(skinless and boneless) - 2 nos
- Red onions(finely chopped, large) - 2 nos
- Tomato(chopped, medium) - 2 nos
- or -
- Tomato puree(¾ cup) -
- Oil/Butter - ½ cup
- Cloves(Grambu) - 4 nos
- Cardamom (small)(Elakka) - 3 nos
- Cardamom (large)(Elakka) - 2 nos
- Garlic paste - 3 tsp
- Ginger Paste - 3 tsp
- Salt - 1 ½
- Red chilly powder - 1 tsp
- Turmeric powder - 1 tsp
- Garam masala powder - 1 tsp
- Coriander powder - 1 tsp
- Kasoori methi(freshly ground) - 1 tsp
- Chicken Masala - 1 ½
- Black pepper - ½ tsp
Ingredients
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Instructions
- Marinate the chicken pieces in lemon juice and herbs for 5 hrs.
- Heat oil in a pan.
- Deep fry the chiken breasts, until almost cooked. Keep them aside.
- Heat up the same oil.
- Add onions and stir fry for 2 mins.
- Add garam masala, chicken powder, chilly powder, salt, coriander powder, turmeric powder and black pepper.
- Cook for about 2 more mins.
- Add tomato puree and cook, stirring continuously.
- When the oil starts to clear, add the chicken pieces and stir fry for 2 mins.
- Add 1 cup of water.
- Cover and allow it to cook for 4 mins..
- Add the ground kasoori methi.
- Cover and cook for another 2 mins.
- :- If you want more gravy, you may add a little more water and let it cook for 2 mins or until boiled.
- :- Serve hot with plain white rice.
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