Sunday cooking with Rohit - Chicken Curry

Today is my first post in the Sunday Cooking with Rohit series. And today he made one of the yummiest Chicken Curries I have ever eaten, at home or in restaurants!!! 

You want to know how he made it?

Here's the recipe

Ingredients :

Tsp = Teaspoon

Tbsp = Tablespoon

Chicken - 750 gm

For the marinade : 

Ginger Garlic Paste - 2 Tbsp

Turmeric Powder - 1 Tsp

Kanda Lasun Masala - 1 Tsp (This masala is readily available in Indian food stores or you can make it yourself. Recipe here) If you cannot buy or make it, you can substitute it with some spicy red chilli powder and some Garam Masala.

Cumin Powder - 1 Tsp (optional)

Coriander Powder - 1 Tsp (optional)

For the Masala :

Cooking Oil - 1/2 Tbsp

Onions - about 1 cup sliced

Cinnamon - about 2" long

Cardamom - 2

Peppercorns - 10-12 (lessen number if you want less spicy)

Star Anise - 1

Mace (Crushed) - about 1 Tsp

Dry red chillies - 2 (Use only one if you want less spicy)

Coriander seeds - 1 Tbsp

Poppy seeds - 1 Tsp

Cumin seeds - 2 Tsp

Black Cumin seeds - 1 Tsp

Fresh Coconut (grated) - 3 Tbsp

Dessicated coconut - 1 Tbsp

Red Chilli powder (kashmiri) - 1 Tsp (for color)

For the gravy :

Cooking Oil - 2 Tbsp

Bay leaf - 1

Onions - 1 cup Chopped

Tomato - 1/4 cup Chopped

Ginger Garlic paste - 1 Tbsp

Red Chilli Powder (kashmiri) - 1 Tsp

Kanda Lasun Masala - 1 Tsp

Cumin Powder - 1 Tsp (optional)

Coriander powder - 1 Tsp (optional)

Kasuri Methi (Dried fenugreek leaves) - 1 Tsp

Fresh Cream - 2 Tbsp

Dry dessicated coconut - 1 Tbsp (optional)

Fresh Coriander - 1/4 cup - finely chopped

Procedure

Start by marinating the chicken.

Mix all ingredients into a paste and apply it to the cleaned chicken.

 Cover and let it sit for at least an hour.

Making the Masala:

1. Put some oil in a pan to heat.

2. Add all the spices and the dry red chilli and cook till they brown. (DO NOT ADD the red chilli powder now)

3. Add the sliced onions.

 4. Saute till the onions soften.

5. Add the grated fresh coconut and the desiccated coconut and saute till it starts to brown. 

6. Add the red chilli powder and saute for one minute. 

7. Remove from heat and blend it into smooth paste. 

Optional Step : Dry roast the Desiccated coconut till it turns golden.

Making the gravy:

1. In a hot pot, pour the oil and let it heat. 

2. Add a bay leaf and chopped onion. Saute till it starts turning golden brown. 

3. Add ginger garlic paste and tomato. Saute till oil starts to separate. Do not worry if your pot looks a little burnt. It will go away once you add the chicken. 

4. Add the red chilli powder, kanda lasun masala, cumin powder, coriander powder and the kasuri methi. Add the masala paste. Add a mittle water and stir it for a minute. 

5. Lower heat, cover and cook for another minute.

6. Add half of the chopped coriander, give it a good stir, cover and cook for another minute.

7. Add the marinated chiicken and stir thoroughly to make sure that all of the chicken is coated.

8. Cover and let it cook till the chicken is cooked. 

9. After about 10 minutes you will see that the chicken will start oozing some water. Add salt to taste and warm water to thin the gravy. 

10. After the chicken is cooked, add the fresh cream and the roasted desiccated coconut. 

11. Garnish with fresh coriander and serve with rice or roti. Add a dash of lemon juice before you serve.

If you do make it, do let me know how it went. If you have any problems, feel free to ask questions.

Enjoy your meal!!!

Cheers!!!

P.S. The spices listed above in "For the Masala" will be used repeatedly in making of Indian recipes. They have a pretty good shelf life too. If you buy more than you need, you can store them in the freezer in ziploc bags.