By Tarishi Shrivastava
October 24, 2024
This country-style chicken curry is comforting and mildly flavoured, perfect for pairing with bhakri, rotis, rice, or pulao. Traditionally served with spicy thecha on the side, it offers a unique twist on classic chicken curry.
Chicken with bones 6 tbsp oil 1 stick cinnamon 4 cloves 4-6 peppercorns 6 green cardamom pods 2 onions 1 tsp Garama Masala 1 tbsp ground coriander 1 tbsp cumin 1 ½ tbsp tomato puree For the marinade; ½ tsp turmeric ½ tsp salt 4 tbsp yoghurt
For the past 6-7 cloves garlic, minced 2 inch ginger, minced handful coriander leaves
Marinate the chicken for 4 hours or overnight, in the marinade
Heat the oil and fry the cinnamon, cloves, peppercorns and cardamon pods.
Fry the onion until lightly browned
Add all the spices and stir gently for 2-3 mins
Add the garlic and ginger paste to the onion and spice mix, and stir.
Stir in the tomato puree for another few minutes
Add the chicken and fry until lightly brown on all sides, about 10 minutes
Add the water till you get a runny sauce, and simmer till chicken s cooked
Serve with chapatti or rice