North Indian Chicken Curry Recipe
Summary
HealthyHigh Protein
Ingredients
| 2 medium-size onions, cut into chunks | ||
| Garlic | 2 Clove (5gm) | |
| Jalapeno | 2 Teaspoon | |
| Ginger | 3 Tablespoon, coarsely chopped | |
| Water | 1/4 Cup (16 tbs) | |
| Salad oil | 1/3 Cup (16 tbs) | |
| Canned tomato paste | 2 Tablespoon | |
| Turmeric | 1 Teaspoon | |
| Cayenne | 1/2 Teaspoon | |
| Plain yogurt | 1/2 Cup (16 tbs) | |
| 8 whole chicken legs, thighs attached (about 4 lbs. total) | ||
| Salt | To Taste | |
| Fresh cilantro (coriander) sprigs | ||
| Garam Masala | ||
Directions
In a blender or food processor, whirl onions, garlic, chile, ginger, and 1/4 cup of the water until pureed.
Pour into a 10- to 12-inch frying pan and cook over medium heat, stirring occasionally, until dry and thick, 15 to 20 minutes.
Reduce heat to medium-low; stir in oil, tomato paste, turmeric, cayenne, and yogurt.
Cook, uncovered, stirring occasionally, until thickened, 5 to 10 minutes.
Meanwhile, pull skin off chicken; discard.
Cut drumsticks and thighs apart; rinse meat and pat dry.
Add to sauce and turn to coat.
Cover and simmer, turning once, until meat at thighbone is no longer pink (cut to test), 40 to 45 minutes.
Add about 1 tablespoon more water if sauce begins to stick to pan.
Transfer chicken to a serving dish.
Skim and discard fat from sauce, then season to taste with salt.
Spoon sauce over chicken.
Garnish with cilantro.
Offer Garam Masala to sprinkle over each serving.
Pour into a 10- to 12-inch frying pan and cook over medium heat, stirring occasionally, until dry and thick, 15 to 20 minutes.
Reduce heat to medium-low; stir in oil, tomato paste, turmeric, cayenne, and yogurt.
Cook, uncovered, stirring occasionally, until thickened, 5 to 10 minutes.
Meanwhile, pull skin off chicken; discard.
Cut drumsticks and thighs apart; rinse meat and pat dry.
Add to sauce and turn to coat.
Cover and simmer, turning once, until meat at thighbone is no longer pink (cut to test), 40 to 45 minutes.
Add about 1 tablespoon more water if sauce begins to stick to pan.
Transfer chicken to a serving dish.
Skim and discard fat from sauce, then season to taste with salt.
Spoon sauce over chicken.
Garnish with cilantro.
Offer Garam Masala to sprinkle over each serving.
Chef
