Chicken Curry

Serving for 2


Ingredients:


500 gm of chicken - cut into medium pieces
4 tsp of yogurt
1 tsp of ginger garlic paste
half tsp of turmeric powder
1 tsp of coriander powder
1 tsp of lemon juice
1 big onion - cut into cubes
1 medium tomato - cut into cubes
1 bay leaf
half tsp mustard seeds
half tsp of cumin seeds
pinch of asafoetida
1 tsp of dry grated coconut
1 tsp of sesame seeds
half tsp black pepper
2 black cardamon
5-6 cloves
1 cinnamon stick
oil 4 tsp
salt to taste


Procedure:

• Take yogurt in mixing bowl,add turmeric powder and ginger garlic paste to it. Add chicken pieces and mix it well so that each piece will get nicely coated with yogurt. Let it marinate for at least 1 hour.
• Dry roast grated coconut and sesame seeds on low heat. Roast till coconut and sesame seeds gets light brown color. Take it aside and add 1 tsp of oil in same frying pan. Add black cardamon, black pepper, cloves, cinnamon stick and bay leaf. Saute them for 1-2 mins. Then add onion cubes. Saute onion till it gets brown color. Add tomato cubes and mix well. Cover the pan and let it cook for 2-3 mins. We want tomatoes to be mashed up with onion. Let the mixture cool down. Add this mixture along with roasted coconut and sesame seeds in blender. Make smooth puree out of it. Add little amount of water if needed. Make sure you take out bay leaf before adding mixture to blender.
• Heat up 3 tsp of oil in pan. Add mustard seeds, cumin seeds and let them crackle. Add asafoetida and puree to it. Mix well and cover the pan. Let it cook till all moisture goes away. 
• Then add red chili powder, paprika, coriander powder and salt to taste. Saute till oil starts to loose out from spices. Then add marinated chicken to it. Mix well and add hot water to it. Increase the heat to high and let chicken cook on high heat for about 15 mins.
• After 15 mins, adjust the consistency by adding water as per your own requirement. Switch off the heat and garnish curry with fresh cilantro.