Ingredients
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- 1 lb. skinless chicken breasts or thighs, cut into bite-size pieces
- 2 tomatoes, puréed
- 1 1/2 tsp. ginger & garlic paste
- 1 medium onion, ground to a paste
- 1/4 tsp. turmeric
- 2 tsp. Kashmiri chili powder
- Salt to taste
- 1 tsp. cooking oil
- ***
- For the masala:
- 4 cloves
- 6 black peppercorns
- 3 cardamom pods, husks removed
- 1/4 tsp. cumin seeds
- 1/4 tsp. coriander seeds
- 1" cinnamon stick
- 1 Tbsp. poppy seeds
- 1 Tbsp. desiccated coconut powder
- 1 Tbsp. cashew nuts (first roasted with 1/4 tsp. of oil)
- ***
- 3 Tbsp. cooking oil
- 10 fresh Curry leaves
- 3 Jalapeños (slit lengthwise but not cut in 1/2)
- 1 medium onion, chopped lengthwise
- ***
- 2 Tbsp. finely chopped Cilantro (for garnish)
- 2 Tbsp. finely chopped Mint (for garnish)
Instructions
- Clean, wash and marinate the chicken with the marinade ingredients for at least 30 minutes.
- Dry roast the ingredients listed under ‘for the masala’ (except the cashews, which are roasted in oil) and powder all finely in a spice grinder.
- Heat oil in a skillet, add the sliced onions, the jalapeños and curry leaves and fry till the onions turn slightly golden.
- Now add the marinated chicken (with the marinade) and about ¼ cup of water or chicken stock. Cover and cook over a medium-low flame / low heat. The chicken will emit water, so cook till the chicken is done and all the water is evaporated.
- Keep mixing and scraping the bottom of the skillet, to ensure that it is not burning.
- Then, when the chicken is cooked and it is dry, add the spice powder and mix well and turn off the heat.
- Garnish with cilantro and mint and serve.
- Prep Time: 0 hours
- Cook Time: 0 hours