This is a mild curry with the chicken marinated in yoghurt and spices overnight which tenderises the meat and makes it flavourful and succulent.
Chicken 500 g, cut into pieces large enough for curry
Yoghurt 1 cup
Turmeric 1 tsp
Red chilli powder 2 tsp
Pepper powder 1 tsp
Kasoori methi 2 tsp
Salt to taste
Chicken masala 1 tsp
Onion 1 medium, sliced
Tomatoes 2 medium, chopped
Green chillies 2, slit
Potatoes 2 medium, peeled and cubed
Water as needed
Oil 2 tbsp
Marinate the chicken in yodhurt, turmeric powder, red chilli powder, pepper powder and salt and refrigerate for at least one hour.
Heat oil in deep frying pan and add the onions. Fry till they become translucent. Add the marinated chicken pieces. Fry for a couple of minutes. Add the tomatoes and chicken masala. I use the Eastern brand of chicken masala, which is available at most supermarkets now. This has a rich flavour, but is not too spicy. Add the potaoes and the kasoori methi. As soon as you add the kasoori methi, a lovely frangrance rises from the dish. Add enough water to cover the chicken. Cover and cook on high flame till the water begins to boil. Turn dowm the flame, cover and cook till the chicken is done. Test with a fork.
Serve with rice, roti or any kind of bread.
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