An authentic Delhi Chicken Curry
1 kg chicken
3 medium size onions
1 pod small garlic
1 inch ginger
4 large tomatoes
A bunch of Fresh coriander
Turmeric 1/2 tea spoon
Red chilli powder 1 tea spoon
Pink Hymalayan Salt to taste
Whole spices for roasting
2 table spoon coriander seeds
1 table spoon cumin seeds
3 black whole cardamom
2 inch cinnamon stick
2 bay leaves
1 table spoon black peppercorns
Ghee for cooking
1. Slice onions thin , grate the ginger and garlic and chop the tomatoes finely.
2. Dry roast the whole spices then Grind them, do not open the lid.
3. Sauté the onions till golden brown then add the ginger garlic paste, stir for a few seconds and then add tomatoes.
4. Let the tomatoes soften and leave water before adding turmeric, chilli powder and salt.
5. Now add the chicken, mix well, cover and cook for 10 minutes.
6. Add the dry roasted spices and lemon juice ( to taste)
7. Cover again and cook for another 20 minutes on low heat.
8. When the oil floats on top of the curry, it’s ready.
9. Garnish with chopped fresh coriander .
1 cup basmati rice
Water 2 cups
1 bay leaf
1/2 tea spoon cumin seeds
Salt to taste
Half cup fresh peas ( optional)
Ghee or butter
In a pot add ghee, add cumin seeds once they crackle then add bay leaf followed by washed rice, mix till rice grain is coated with ghee ( gently though ) add water, salt and peas .
Bring the water to a boil then cover n cook on low heat.
Once all the water has evaporated, fluff rice with fork and leave for 5 minutes before serving.
Chop as you like and dress them with chat masala , lemon juice and herbamare salt ( it’s infused with herbs )
Itadaka is the online store I order my grocery from – enjoy.
- Posted in: Slow cooking