Name: Desi Chicken Curry recipe by Amrita Panda at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 3 tablespoon of mustard oil; 1 bay leaf; 2 medium-sized roughly sliced onion; 1 inch of ginger pounded in a mortar; 8/9 garlic pods pounded in a mortar; 5 green chillies finely julienned; 1 teaspoon of turmeric; 1 tablespoon of Kashmiri Chilli Powder; 1/2 tablespoon of cumin powder; 1/2 tablespoon of coriander powder; 1 tablespoon of roasted Kasuri Methi; Handful of freshly chopped coriander; Salt to taste; 1 tablespoon of clarified butter; 1 tablespoon of standard Garam Masala

ABOUT Desi Chicken Curry RECIPE

Here's presenting semi dry Chicken curry done with regular standard Indian aromatics sans the mixer grinder. Instead the age old mortar pestle.

Ingredients Serving: 4

3 tablespoon of mustard oil
1 bay leaf
2 medium-sized roughly sliced onion
1 inch of ginger pounded in a mortar
8/9 garlic pods pounded in a mortar
5 green chillies finely julienned
1 teaspoon of turmeric
1 tablespoon of Kashmiri Chilli Powder
1/2 tablespoon of cumin powder
1/2 tablespoon of coriander powder
1 tablespoon of roasted Kasuri Methi
Handful of freshly chopped coriander
Salt to taste
1 tablespoon of clarified butter
1 tablespoon of standard Garam Masala

Instructions

Pound an inch of ginger, some garlic and green chillies into a rough mixture.
Pound two medium-sized sliced onions as well.
Make a paste of standard dry masalas (turmeric, chilli powder, cumin, coriander). Add just enough water to form a paste.
Heat up a Kadhai. Add 3 tablespoon of mustard oil. Heat well. Add a bay leaf.
Add the ginger, garlic and green chilli mixture and the pound onions. Saute well and add the masala paste. Add a cup of pureed tomato as well. You may add finely chopped tomatoes instead.
Continue deglazing the Kadhai with water for the Masala to be done nicely.
Add 400 gms of roughly cubed, boneless chicken. You may add regular chicken.
Adjust salt accordingly.
Once done, add roasted Kasuri Methi and a handful of freshly chopped coriander.
Add a teaspoon of standard Garam Masala and a tablespoon of clarified butter (ghee).

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