Papa's Chicken Curry.....no intro necessary!!

Papa's chicken Curry...no intro necessary, the name says it all J…the colour comes from using Kashmiri Red Chili Powder and the heat comes from grinding whole spices with the onion tomato masala…

Papa’s Chicken curry

Ingredients:

• Chicken, curry cut, 1 kg
• Onions, sliced, 2 Large 
• Tomatoes, chopped, 2 Large 
• Garlic ,paste , 1 tsp
• Ginger, paste, 1 tsp
• Cumin seeds, 1 tsp
• Black Cardamom, 1
• Cinnamon, 1 “ piece
• Cloves, 3-4
• Bayleaf, 2
• Coriander powder, 1 tsp
• Kashmiri red chili powder, 1 tsp
• Salt, to taste
• Green chilies, chopped, 1-2
• Water, 1 cup
• Oil/Ghee, 1 tbsp + 1 tsp
• Optional : either some fresh cream or a squeeze of lemon juice
• Fresh Coriander leaves, for garnishing

Marination:

• Salt, to taste
• Turmeric powder, ¼ tsp
• Kashmiri Red chili powder, 1 tsp
• Coriander powder,1 tsp
• Oil, ½ tsp

Instructions:

Wash and clean chicken, Wipe dry. 
Make small cuts in the chicken. 

Mix all ingredients mentioned under marinade in a bowl and add in the chicken. 
Rub the marinade on the chicken pieces and keep it aside.

Heat 1 tbsp oil in a heavy bottomed pan. 

Add cumin seeds, black cardamom, cloves, cinnamon, bayleafs and let them crackle – about 10-15 seconds. 

Add onions and fry till they go soft. 

Add ginger garlic paste and stir for another minute. 

Add tomatoes, green chilies, coriander powder, kashmiri red chili powder, salt and let it cook for about 5-7 minutes. 

Switch off the gas and let the mix cool for a while. 

Now take the onion tomato masala and blend it in a blender to a fine paste – avoid adding water, but if needed, add as little water as possible.

In the same pan, heat the remaining oil and fry the chicken pieces with the marinade till they go pale brown. 

Reduce the heat, add in the blended onion tomato masala paste and mix well. Sauté on low flame for 5-6 minutes along with the chicken. 

Add in the water, cover and cook for around 20 minutes or till done. You  would be left with a very thick gravy.

Check for taste – if the curry is quite tangy (depending on the tomatoes you have used ) you can add some fresh cream or if that tang is missing, add in a squeeze of lemon juice. ( Normally not needed )

Garnish with some fresh coriander leaves and serve hot with either paranthas or rice.