Serves : 4
Ingredients:
- Chicken – 1 kg cut into medium sized pieces
- Tomatoes – 5 large very ripe ones chopped small
- Onions – 3 large, sliced not too thin
- Garlic Flakes – ⅓ cup
- Ginger – 2″
- Poppy seeds or khus khus – 2 teaspoons soaked in ¼ cup of water for half an hour
- Red chilli powder – 2 – 3 teaspoons
- Turmeric powder – ½ teaspoon
- Tomato ketchup – 3 tablespoons
- Thick Curd – ½ cup
- Juice of a ¼ lime
- Cinnamon sticks – about 4″
- Cardamom pods – 3
- Bay leaves – 2
- Oil – 1 tablespoon
- Salt to taste
- Chopped Fresh coriander leaves to garnish
Method:
- Grind together the garlic, ginger and poppy seeds with its soaking water, to a fine paste.
- Clean and marinate the chicken with the ground garlic ginger poppy seed paste, chilli powder, turmeric powder, tomato ketchup, curd, a squirt of lime juice and salt. Cover and set aside for an hour or two. Longer the better.
- To a deep casserole or kadhai on medium heat add oil followed by the whole spices and onions. Fry the onions until they turn a light brown and then add in the tomatoes and marinated chicken.
- Turn up the heat to high, cover and cook until bubbling. At this point lower the heat to minimum and continue cooking until the chicken if fully done.
- Thicken the gravy by continuing to cook the chicken on medium heat without the lid on, until you have a thick gravy. You do not want a runny gravy. Remember to stir the chicken around every once in a while to prevent it from catching at the bottom of the casserole.
- Garnish with fresh coriander and serve hot with rotis.
OMG this was delicious! Thanks so much!