Recipe by Cellu
Ingredients:
List 1 - Marinade:
1 kg chicken (or chicken thighs)
2-3 cups yoghurt
1 tbsp turmeric powder
2 tbsp bafat (or curry) powder
1 tbsp garam masala powder
2 tbsp ginger garlic paste
salt to taste
List 2:
4 medium onions (chopped)
10 cloves garlic (finely chopped)
oil as needed
300-400 gms tomato paste
3 green chillies or capsicum (chopped)
1" ginger (chopped)
1" cinnamon
5-6 cloves
vinegar/lemon juice to taste
1 sprig curry leaves (optional)
For garnishing: *optional
fresh ginger (julienne)
coriander leaves (chopped)
capsicum/chillies (decoratively chopped)
Steps:
 |
| Chicken with marinade |
- Wash and cut chicken into pieces as desired, and drain it of water.
- Add all ingredients in 'List 1- Marinade' and mix well. Let it marinate for few hours or refrigerate overnight.
- Then cook it till chicken is almost done. Keep it aside.
- In a separate cooking vessel, heat oil.
- Add the chopped onions and fry till translucent.
- Add chopped garlic and tomato paste and continue to stir for about 5-10 minutes.
- Add salt as desired.
- When the tomato paste begins to separate from oil, then add the remaining ingredients in List 2. Continue to stir non-stop for few more minutes.
- Now add the almost cooked chicken into this tomato paste mixture. Mix well and check for salt, and add vinegar or lemon juice if necessary. Continue to cook on slow fire till the whole mixture blends well, turns into a thick gravy, and the meat is fully cooked.
- Garnish with fresh ginger/chillies/coriander leaves.
- ENJOY!
