Name: Dumdaar Chicken curry recipe by Tripti Saxena at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: Oil 3 tbsp; Green cardamom pods ,lightly crushed 1 tbsp; Dried kashmiri chillies 5-6; Long cinnamon sticks 2; Cloves 1 tsp; Mace 1 tbsp; Fennel Seeds 1 tsp; Onion finely sliced 3; Garlic cloves ,peeled and grated 10; Ginger garlic paste 1 tbsp; Turmeric powder 1 tbsp; Cumin powder 1 tsp; coriander powder 1 tbsp; Red chilli powder 1 tsp; Tamarind 1/2 tbsp (soaked in half cup boiling water and paste extracted); Chicken stock 1 cup; Water 1/3 cup; Curry leaves 10-15; Salt to taste; Juice of 1 lime; Fresh mint for garnish; Chicken 1/2 kg; Butter 2 tbsp

Ingredients Serving: 6

Oil 3 tbsp
Green cardamom pods ,lightly crushed 1 tbsp
Dried kashmiri chillies 5-6
Long cinnamon sticks 2
Cloves 1 tsp
Mace 1 tbsp
Fennel Seeds 1 tsp
Onion finely sliced 3
Garlic cloves ,peeled and grated 10
Ginger garlic paste 1 tbsp
Turmeric powder 1 tbsp
Cumin powder 1 tsp
coriander powder 1 tbsp
Red chilli powder 1 tsp
Tamarind 1/2 tbsp (soaked in half cup boiling water and paste extracted)
Chicken stock 1 cup
Water 1/3 cup
Curry leaves 10-15
Salt to taste
Juice of 1 lime
Fresh mint for garnish
Chicken 1/2 kg
Butter 2 tbsp

Instructions

For marinade
Kashmiri chilli powder 2 tsp
Ginger garlic paste 2 tbsp
Juice of 1 lime
Clean and cut the chicken pieces and make slits on the outside .
Marinate with kashmiri chilli powder , ginger garlic paste, 1 lime juice ,keep aside for 2 hours.
Mix together ginger garlic and turmeric with 1 tbsp water and grind to a paste .
Heat oil in a large stock pot over medium heat and curry leaves ,cardamom ,dried chilli, cinnemon ,cloves,mace and fennel seeds.
Cook for 2-3 mins stirring occasionally .
Add ginger garlic turmeric paste stir .
Add onion to the stock pot and cook for 5-7 mins.stirring occasionally
Add salt ,cumin ,coriander,and chilli powder ,and cook for 1-2 mins.( be careful in adding salt as the stock itself will have some salt in it.).
Pour in strained tamarind water and stock and bring to boil .
Simmer for 20 mins.
Pan fry chicken in 1 tbsp butter and add to gravy.
Finish curry with lime juice
Serve with hot paranthas and rice.

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