Curry - Meat, Seafood - Travels for Taste

Butter chicken

May 18, 2020 by manjirichitnis 2 Comments

Incredibly easy Butter Chicken recipe

The very mention of the name of this dish conjures up images of a creamy and buttery gravy with delicious tandoor cooked chunks of chicken just begging to be scooped up with warm buttery naan

Delicious chicken in a creamy and flavourful yet mild gravy sauce

This version is sort of a cheat’s version, meaning you can be create this much quicker if you follow my handy tips and tricks given below. There are also several adjustments I have made here which allow for alternate ingredients, especially swapping fresh cream for thick Greek yoghurt. Believe me it tastes just as good but it so much lighter on your tummy and your conscience!

Hugely popular North Indian chicken dish

This recipe adapts well to those using an Instant Pot or slow cooker too and is a great way to celebrate a BBQ. It is a very user-friendly recipe so if you do not have an oven you can still crack the code with some smart hacks. Yes, yes, I call my own smart, what can I say, am very humble like that 😉

Usually, I am a very happy bunny creating traditional Maharashtrian curries and especially from my home cuisine – CKP. But because I have lived in Bombay ne Mumbai most of my life in India , I have a palate that appreciates and loves a whole host of varied regional cuisine. And Butter Chicken sits right up there among those much-loved dishes. I don’t make this often enough is the only complaint I hear from the OH!

Butter Chicken

Manjiri Chitnis

Incredibly easy Butter Chicken recipe for a delicious chicken in a creamy and flavourful yet mild gravy sauce

Print Recipe

Prep Time 10

Cook Time 20

Marination and resting time 8

Total Time 8 30

Course Main Course

Cuisine Indian

Servings 2 People

Equipment

Mixer / Blender
Heavy Bottomed Pan
Griddle pan/oven and skewers

Ingredients

Round one of margination -Overnight margination of chicken/ or six hours before cooking

450 grams Boneless chicken – personally, I prefer chicken thighs
2 tsp Kashmiri red chilli powder (check notes below – I make mine fresh)
2 tbsp Freshly ground ginger & garlic paste
1 heaped tbsp Garam masala
1.5 tbsp Freshly squeezed tbsp lime juice
Salt as per taste

Mix for round two of marination

2 tbsp Cooking oil – ideally mustard oil
4 heaped tbsp Hung curd (check notes below) – approx 1 cup
1.5 tbsp Lime juice

Ingredients for the curry

2 tbsp Unsalted butter
1 tsp Oil
350 grams Chopped tinned tomato– or 3 to 3.5 medium fresh ripe tomatoes
1 medium-sized Red onion
1 – 2 Green chillies
1-2 Bay leaves
1/2 thumb-sized Stick of Cinnamon (ideally cassia bark)
1/2 thumb-sized Piece of Fresh ginger
6 – 7 Cloves of Garlic with skin on
2 Peppercorns
4 Cloves
1 Badi Elaichi /Black cardamom
4 Elaichi/green cardamoms
6 Cashew nuts
6 Almonds without skin
1 tsp Kasuri Methi
1 tsp Sugar
Water as required
Salt to taste
1.5 tsp Fresh cream or Thick Greek yoghurt
Handful Fresh Coriander leaves finely chopped to garnish

Instructions

Wash the chicken pieces and set aside in a bowl
Make small cuts in the chicken to allow the marinade to penetrate thoroughly
I prefer an overnight margination for the first stage as it makes the flavours shine through, you can do it about 6 hours before cooking as there are two stages to marination
Mix all the ingredients from the overnight margination list above and coat the chicken pieces thoroughly, place in the refrigerator overnight
The reason hung curd is used is to as to ensure that no extra water gets into the gravy and the gravy has a beautifully creamy consistency
Use a muslin cloth to hand the curd for about 2 hours
Place the dahi /curd/ Indian set yoghurt in a fine muslin cloth and twist the ends to close the muslin and made a big potli/ parcel
Once all the water from the yoghurt collects in the vessel below, it isokay to remove it from the muslin *Check notes
Beat the hung yoghurt with a fork and then pour onto the chicken, add the lime juice and mix well, then add the oil
Now put the chicken back into the refrigerator for at least four hours
About 4 hours before making the chicken remove from the refrigerator and let is sit outside for about 45 minutes (during winter, during summer – depending upon the room temperature let it sit out for at least 20 minutes)
Let the chicken rest outside at room temperature while you make the gravy
Soak the almonds in lukewarm water for 10 minutes, the skin will come off easily
In a heavy bottomed pan heat the oil and then add the butter , follow this up with the green chillies, crushed ginger , crushed garlic, bay leaves, peppercorns, cloves, black cardamom, green cardamom pods opened
Sauté well till all the whole spices are lightly fried , releasing all their gorgeous aromatic flavours
Now add in the whole cashews and whole almonds, stir and sauté
Then add the finely chopped onion and cook until they turn a light brown colour
Follow this up with the chopped tomato from a tin or concentrated tomato puree. Dilute the concentrated paste before adding. Read my notes below for tips.
Let this simmer for under 2 minutes, then transfer to a ceramic bowl and cool
String the chicken pieces through a skewer, spray some oil and cook them in a pre-heated oven at 200 degree Celsius until almost done. Turn the pieces so both sides get grilled equally
Alternatively, use a heavy bottom griddle pan and cook on either side till you see juices releasing
The best way to cook the chicken is over hot coal on a BBQ, which imparts a beautiful smoky flavour note to the chicken
Remove the chicken from the skewers and using a scissor cut them down to smaller chunks
Now blend the gravy using a blender – blend until you get a smooth consistency. Read my pro-tipbelow for this step – it can make or break your dish
In the same pan used to sauté the gravy, add the smooth gravy from the blender, if you want you can add an additional dollop of butter before adding the gravy
Now stir in the chicken pieces and mix well
Then add in the kasuri methi/dried fenugreek leaves, sugar and salt as per taste and cook on a very low heat setting until done. Cover and cook
When the chicken has cooked through transfer to a serving bowl
Garnish with fresh cream, some chopped coriander leaves, some kasuri methi/ dried fenugreek leaves and serve hot
Serve with a side of buttery garlic naans, or plain tandoor roti’s or steamed basmati rice or simply plain naan
Whatever you choose to pair it with remember to add a blob of butter on top for that added decadence

Keyword Butter Chicken

Smart Swaps:

Unsalted butter over regular salted
Few soaked dry fenugreek seeds can be used if you cannot find Kasuri methi. Dried fenugreek leaves
Thick Greek yoghurt over fresh cream

**Butter Chicken** – Recipe by www.travelsfortaste.com

Tips:

Chopped tomates in a tin and concentrated tomato puree in a tube are store cupboard essentials, also they have the right kind of acidity that you need. Fresh tomatoes tend to be sweet which may change the balance of flavours we are after here
Before blending the gravy sauce, you may want to remove the bay leaves and the badi elaichi. I do this both my husband and I believe that the sauce tastes better without blending this. Later just add these back with the chicken pieces.
Frozen onion and tomato gravy is very handy
Frozen ginger garlic paste is another time saver
Pressed for time? Skip the overnight marination and go for only one marination for 4 hours
Making a large batch of Butter Chicken? You will need more hung curd. I hang the muslin cloth from my kitchen sink tap so the excess water simply drips into a bowl waiting in the sink. Do not throw this water away! It is loaded with flavour and nutrients. It is great for mixing into chapati/Indian flatbread dough and a base for salad dressings (Yes!)
Batch cook – this curry freezes very well; I make 4 times the amount and stash my freezer when I have a packed schedule. It is amazing to come home late from work to this beautiful curry (I cheat and get store-bought naan when am unable to make any fresh!)
Skip the green chillies entirely if you cannot handle the pungent undertones

Notes:

Kashmiri dry red chillies are easily available in most Indian grocery stores/ Online as is the bright red ready to use powder. The powder is what gives this recipe it is trademark bright red colour. Do not fret if you can’t find the powder, just blitz a handful of the dried Kashmiri chillies in a spice grinder – dry blitz and make your own powder! If you want, you could also add water and all the other ingredients of round one of margination and make a paste. Saves time too!
Using an Instant pot? I will be sharing a version of this recipe in the coming days – will update a link here

Did you follow my recipe? Please let me know in comments, I love reading your comments and feedback

Snap a picture of your creations and use the hashtag #travelsfortasteblogrecipe and share it to Twitter, Instagram and Facebook and I will re-post it.

Tikka Masala curry paste

July 3, 2015 by manjirichitnis 1 Comment

Chicken Tikka Masala is the poster child for British Indian cuisine and definitely tops the list of the nation’s favourite curry. CTM as it is popularly known as is also the top choice for a Friday Night takeaway when ordering in Indian food.

Like any good curry, it’s best to use a homemade marinade, so if you can spare some time, it’s best to make your own tikka curry paste. I made mine and here is a simple recipe that you can use. The quantity is enough to marinade 1 kilo of skinless, boneless chicken breast pieces. I used 5000 gm of chicken for my CTM so the rest is in my freezer and can continue to live there for at least 2 months – I don’t think it will though because am sure the craving for a curry can strike sooner rather than later. Actually the tikka paste can be used as a starter marinade for grilled chicken kebabs as that is what is the basis of a good CTM. Or can be used for marinating even meat or fish to grill or as part of a curry dish.

Tikka Masala curry paste

Manjiri Chitnis

Print Recipe

Course Ingredient

Cuisine Indian

Ingredients

2 tsp oil
1 bay leaf
Half a red chilli de-seeded
2 medium-sized Kashmiri chillies
2 heaped tsp ginger garlic paste
2 heaped tbsp garam masala
1 tbsp coriander and green chilli puree
1 tsp turmeric
1 tsp roasted cumin powder
1 tsp roasted coriander seeds powder
1/2 tsp smoked paprika
Salt as per taste

Instructions

In a small saucepan heat the oil
Reduce the flame to a minimum then add the bay leaf and the dried red Kashmiri chillies, which add flavour and colour and not heat.
Then add in the ginger-garlic paste. Stir for 30 seconds before adding in the garam masala, that will allow the ginger garlic paste to mix well with the hot oil but prevent it from drying up the oil.
Once the garam masala is mixed well with the paste and the oil add the screaming dry spices and mix well. Allow to cook on a very low flame for under a minute and then add the coriander and green chilli puree. (Again, I make my own puree – simply spitz 2 large bunches of fresh coriander leaves with two small Indian green chillies, add some water in a small food processor to make a thick puree. This can be frozen and used for many curries and sabzi’s or bhajee’s as we call them in Marathi. I store mine for upto 3 weeks)
The smoked paprika will work with the chicken while making the curry and impart a fabulous smoky flavour that is hard to miss.
Allow the paste to cook for about 2 minutes, stirring occasionally to ensure it does not burn or become too dry.
The water content in the coriander and green chilli mixture will totally dry out and you will be left with a dark reddish-brown paste

Looking for an easy yet delicious Chicken Tikka Masala recipe to make at home? Try my super-easy Air-Fryer Fakeaway version here and let me know what you think of it in the comments below!

Like any marinade, there are many things that been added or omitted according to one’s preferences. For example, the red chilli can be eliminated to reduce the heat. A small pinch of sugar can be added to balance out the green chilli too. Also, a small amount of water can be sprinkled to give the paste a more fluid consistency if required.
I use the dried Kashmiri chillies and the bay leaf later in the curry base and did not purree the tikka paste further. Why? Because the garam masala already contains both these spices. After marinating the chicken with the paste, the same Kashmiri chilli and the bay leaf can be added to the hot oil, to impart fragrance and colour.

Did you follow my recipe? Please let me know in comments, I love reading your comments and feedback.

Snap a picture of your creations and use the hashtag #travelsfortasteblogrecipe and share it to Twitter, Instagram and Facebook and I will re-post it.

Achari Mutton Recipe

November 13, 2013 by manjirichitnis 5 Comments

Achari Mutton Recipe – a must-have in every home cook’s repertoire

Mutton is my favourite form of consuming red meat and though I LOVE pork with equal fervour, it can never quite compare to the deeply satisfying rich taste of a proper Maharashtrian Mutton Curry. This Achari Mutton curry is something I have cooked several times over the past years and tweaked the recipe to get it to this current one. Though I do still love experimenting with the curry by using various pickles, the basic achari mutton recipe remains the same.

How I came about to love this particular recipe is particularly interesting as it is from a phase of my life when I was working a very hectic full-time job back in India. My colleagues and I were all at a party and that’s when I tasted this Achari Chicken which totally blew my socks off! We were all at my boss’s house in Pune and one of my colleagues who also happens to be a trained chef, made Achari chicken and roti’s for us in a flash! It tasted so divine!

Achari Ghost

Fast foward a few years, to when we have moved to London. I remember,I had to make an urgent trip to India due to some unforseen circumstances. My husband was not able to get leave at short notice and was feeling pretty misreable for not being able to fly with me. I had to do something to lift his spirits and comfort food topped the list. After all, nothing beats the feeling of waking up after a good afternoon nap on a weekend, better till if that nap is brought by the supreme satisfaction one feels after consuming a comforting homecooked meal that reminds you of the taste of life back in India. Exactly for such occasions a good mutton curry and rice meal, is just the thing.

Mutton in a rich pickle flavoured curry

Fresh Mutton was procured but I didn’t have any puree’s to marinate them in and then a brainwave happened ! I got out my most treasured bottle of mango pickle made by my sister’s mum-in-law (who is an expert with pickles and makes a minimum of 10 varieties every summer, yes you heard that right, TEN, these are then packed and parceled all over the world !!)

I really didn’t want to use up all the pickle but for a kilo of mutton, I just had to, ah well small scarifies for the larger good I say 🙂

I silently thank Asha Ma as we lovingly call her, for the fabulous pickles she makes so expertly for her family. And more so for her immense patience with packing them neatly in air-tight, spill-proof containers.

Achari Mutton Curry Recipe

Achari Mutton Recipe

Manjiri Chitnis

Achari Mutton Recipe, Succulent mutton cooked in a richly flavoured, thick gravy sauce, flavoured with pickle or achar, this is also called Achari Ghost

5 from 3 votes

Print Recipe

Prep Time 30

Cook Time 30

Course Main Course

Cuisine Indian

Servings 4

Ingredients

1 kilo mutton curry pieces
250 gm 1/2 bottle of mango pickle
2 tbsp heaped of freshly ground ginger garlic paste
200 gm 1/2 tub of yogurt /Dahi
2 medium tomatoes
3 small Red Onions
4 tsp heaped Red Chilli Powder /Laal Tikhat
3 tsp heaped Turmeric Powder / Halad
Pinch Asafoetida / Hing
2 Bay Leaves
1 small Stick of cinnamon
4 tsp heaped coriander and cumin mix powder
3 1/2 tbsp Oil
4 boiled eggs peeled and sliced into halves

For the Chilli Marinade

3 Green Chillies
1 Lime juiced
1 tbsp Oil
1 tsp Red chilli powder

Instructions

Wash the mutton pieces thoroughly and then pour the pickle over them and add the ginger garlic paste and mix well such that each piece coats well in the pickle.
Ideally I would marinate this mutton overnight to really let these flavours seep deep into the fibers of the meat. Also, as mutton curry takes longer to cook than lamb it is necessary to ensure that for the flavours to full develop and mature, marination must be done for over 5 hours at least.
Cover the meat with a plastic cling film and leave in the refrigerator overnight, do not freeze unless the temperature outside is over 35 deg Celsius as at that temperature if the cooling in the fridge is not good the meat may go bad. If freezing the mutton allow at least 4 hours to totally defrost by first moving from freezer to fridge and then keeping it outside.
Pour the yogurt over the marinated meat and mix well,leave aside for 20 minutes
Just when you are ready to cook the mutton peel and roughly chop red onions into chunks and also made big pieces of the tomatoes and puree them in the food processor.
In a large vessel heat the oil and add a pinch of asafoetida, sauté the bay leaves and the cinnamon stick for about 30 seconds on a medium flame.
Then add the red onion and tomato puree , sauté in the oil ,stirring well and let it simmer on a low flame with 1 cup of water.
Add red chilli powder,turmeric powder, coriander and cumin mix powder.
Let this cook for about 10 -12 minutes.
Now add the marinated mutton and add enough water to make a good amount of gravy , if you are going to use the pressure cooker then add a little extra.
Cook on a medium flame for about 1 and a half hour , in a pressure cook give it 8 whistles.
Mutton pieces have a lot of fat attached on the sides which also adds to the oil used for cooking hence I have used less oil.I am unable to eat the overtly oily curry which leave a huge layer of oil on the top if allowed to stand.
Now for the spicy dip, slit the green or red chillies lengthwise and dip into the oil and red chilli powder mix and add the juice of one lime.
When the curry is cooked serve hot on a bed of steaming hot rice with half a boiled egg.

Keyword Achari Mutton

For extra flavour bite into the fiery red chilli with the lime-chilli mix. It’s not for the faint-hearted though, but if you really do manage to relish the aftertaste of hot chilli you can safely say that you can now eat any fiery dish without breaking a sweat or getting the runs, a sort of baptism by fire food ritual!! One only for the brave souls! This powerful blast of heat on the tongue will see your forehead dotted with beads of sweat. Truly a labour of love.

The resulting mutton curry is rich in flavour and served hot with fluffy Jeera rice it is such a satisfying and comforting meal. But the best bit is when you leave the balance of this curry overnight , the next day the taste is so much better I’d almost choose left over curry over the fresh 😉

Highly recommend serving this curry with a cooling curd side dish – half a cup of yogurt mixed with with sliced red onions and cucumbers ,seasoned with a pinch of salt , half a spoon of sugar and 1 heaped teaspoon of toasted cumin powder ,garnished with some freshly chopped coriander leaves.I’d wash down the meal with butter milk or a good glass or two of a full bodied red wine.

IMG_5539 (Copy) (2) — Achari Mutton Recipe

LEARN HOW TO MAKE INDIAN FOOD FROM SCRATCH WITH MY EASY TO FOLLOW RECIPES

Pomfret Fish Curry

August 18, 2013 by manjirichitnis 12 Comments

Flavours of Konkan

When anyone asks me what I would like as my LAST meal,I always say I’d like some fried pomfret so naturally, when I go Indian grocery shopping I always check for this fish. Though I must admit, nothing beats the flavours one gets from fresh fish. But well, just have to make do with frozen fish as the one I love is a Pomfret local to waters of the Indian Ocean.

This is a relatively simple recipe and does not require much effort but the marination is key as it can really give depth of flavour which is what we need.

I had 3 of these beauties to cook and couldn’t resist getting them to pose for my camera all dressed with the dangerously delicious spices that I rubbed into the fillets.

Pomfret with all the spices that are used in the curry.

Okay, it’s relatively easy making fillets after this fish has thawed thoroughly as it has very few bones, I like to remove the bit in the front with the eyes and the tail and also remove the fins then make fillets the size fit for a curry or fry.

Pompfret Fish Curry

Heirloom recipe, a traditional CKP style fish curry

5 from 1 vote

Print Recipe

Course Main Course

Cuisine Indian

Servings 4

Ingredients

3 medium-sized Silver Pomfret
2 tbsp Coriander and green chillipaste
1 tsp Ginger-Garlic paste
1.5 tsp Red Chilli powder
1 tsp Turmeric
3 – 4 Cloves Garlic withskin on
2 tbsp Grated coconut
1 small pinch Asafoetida/Hing
2 tbsp Refined oil
1/4 Lime – juiced
Salt to taste

Instructions

Wash thoroughly and marinate with redchilli powder, turmeric,salt ,ginger- garlic paste,coriander-green chilli paste and set aside for at least 40 minutes.
After the marination is done,heat oilin a saucepan,add asafoetida just a tiny spritz and throw in the crushedgarlic cloves with their skins on. As soon as they start to brown add the marinatedfish n toss it around for about half a minute.
Add enough water to cover the fishand cook on a low flame.
As the water begins to boil add inthe finely grated fresh coconut and stir in well till the curry is nice andthick.
Simmer till the fish is cooked andsqueeze the lime into it.
Serve with steaming hot riceand allow yourself to enjoy this simple yet classic fish curry, an everydayfare in the houses along the coast of Konkan and a great treat in ours.

Keyword CKP recipe, fish curry, Pompfret

These beautiful flowers are on stalks of fresh spring onion!! Unexpected, I know right?!! My ma (in-law) very patiently chopped these stalks and created this cute little spring onion floral display and the whole idea of this photograph with books we are currently reading is hers.

Bengali Bhaja with spring onions and potatoes

I was so excited to see them and had to buy myself two bunches and look for a Bengali Bhaja or bhaji (Marathi) sabji/sabzee (Hindi). Found a lovely food blog called ‘Hamaree Rasoi’.

Needless to say, the meal was supremely satisfying and we all slept with gentle snoring now and then …TMI- oh yes, totally 😉

Pomfret curry with steamed rice and pejaykoli bhaja

Spicy Chicken curry

August 20, 2012 by manjirichitnis 12 Comments

Sunday Special Lunch – A Family Tradition

What a Sunday Roast is to a traditional English Family Sunday Lunch is what the combination of Spicy Chicken Gravy and Jeera rice or layered Chicken Biryani is to my family. My sister and I, have been brought on such wholesome, hearty, home-made totally from scratch – delicious food.

All these divine yet easy to recreate dishes, which my parents have always cooked with great passion and a lot of effort are what fuel my desire to share them with all of you.

My Aai and Baba ( Mum and Dad in Marathi) who wake up early every Sunday morning and work as a team to produce this brilliantly tasty chicken curry. Saturday morning my Baba would take me with him to te butcher to buy fresh chicken curry pieces. After coming home he would very patiently explain to us how he marinates the bird using all the freshly ground pastes and purees that Aai used to prepare while he was out shopping. On Sunday morning they would again team up to cook us the most amazing lunch. My best memories of Sunday morning are of waking up to the aromas of food wafting through the house.

Keeping the tradition alive

Few years ago when my husband and I moved to London, I was determined to keep this Sunday family tradition alive. I cooked the chicken adding my own twists and trying my best to recreate the same flavour that my parents seem to get spot-on every single time! So, when they came to London to visit us shortly after we had moved here, I was super delighted that they would cook this special Sunday family meal for us. As promised they cooked us their Sunday special while hubby and I eagerly took notes, clicked pictures and took in the whole energy they bring to this whole process.

This recipe is a spicier version of our traditional Sunday Chicken curry. The bord is cooked in thick gravy bursting with flavour. My Baba loves serving this with Jeera Rice and a beautifully simple Maharahstian Kakdichi Koshimbir in Dahi – Cucumber yoghurt raita. I hope you will enjoy cooking up this dish and hopefully creating happy family memories of your own.

Spicy Chicken – Chitnis Family Sunday Special recipe

My family’s Sunday Special Chicken curry recipe

manjirichitnis

A spicy and easy traditional Indian chicken curry recipe

5 from 4 votes

Print Recipe

Cook Time 25

Course Main Course

Cuisine Indian

Servings 4

Equipment

Large heavy bottomed pot with Lid/Pressure cooker/ Instant Pot / slow cooker
Spice grinder
Blender
Knife
Chopping Board

Ingredients

For marinating overnight

1.25 Kilos Chicken – curry pieces / 1 medium sized whole
25 gm fresh coriander
1 tbsp toasted Dhane/coriander seeds
1 tsp Toasted Jeere/ Cumin
3 cloves Lasun/Garlic
15 gms Aale/Ginger
2 Dry Laal Mirchya/ Red Chillies
2 Dry Kashmiri Laal Mirchya/ Red Chillies
2 Hirvya Mirchya/ Spicy Green chillies
2.5 tsp Halad/Turmeric powder
2 tsp Meeth/Salt
1 tbsp Tel/ Cooking Oil

Tomato-Onion Mix for the gravy

1 tbsp from the marinade above
2 medium Ripe Tomatoes
2 medium Kaande/Red Onions/ Bombay Onions
2 cloves Lasun/Garlic
10 gm Aale/Fresh Ginger
5 gm Fresh coriander leaves

For the Phodni/ Tadka

2 tbsp Tel/ Oil
1 tbsp Sajuk Tuj/ Pure ghee
2 Tamalpatra/Bay Leaves
1 small piece of Dalchini/Cinnamon stick
Pinch Hing/Asafoetida
3 tbsp Garam Masala
2 tsp Coriander powder
2 tsp Halad/ Turmeric powder
3 tsp Laal Tikhat/ Extra Hot Red chilli powder
1 tsp Meeth/ Salt – or as per taste

Garnish

One dry red Kashmiri chilli and one green chilli sautéed insome oil /ghee
Few fresh leaves of coriander to tear and scatter on top

Instructions

Wash the chicken curry pieces and place in a large mixing bowl. I always use chicken without skin
Make a thick paste in the mixer-grinder/ blender using all theingredients , asfmentionedabove for the marinade.Ensure the consistency is that of a thick paste and not a watery mixture
Using a sharp knife make small cuts to the chicken flesh to allow the marinade to really penetrate inside the chicken, this will ensure that each piece is flavourful and not just from the outside
Apply the marinade onto the washed chicken curry pieces, season with some salt and a splash of oil. Mariante overnight in the refigerator
The next day get the marinated chicken out of the refrigerator about an hour before cooking
While the chicken is coming to room temperature, make the puree usingall the ingredients as mentioned above for the tomato and onion mixture. Ensure this mixture it is not watery. Set aside.
Heat oil in a heavy-bottomed pan or a pressure cooker
When the oil is hot, add the asafoetida, sauté the bay leaf and cinnamon stick (dry red kashmiri chilli at this stage is optional)
Add the garam masala, coriander powder and sauté
Then add the onion-tomato mixture and cook for under two minutes until the mixture thickens
Now add in the marinated chicken stir and some water, mix well. Add the red chilli powder turmeric powder and salt
Add just enough water to allow for a thick gray. Stir , cover and cook on a medium flame until the gravy begins to boil
Cover and cook until the chicken is totally cooked through and the oil seperates, this shoud take approximately 20 minutes on a low flame. Stir occasionaly to ensure the gravy does not dry out In the pressure cooker this takes two whistles – for a large bird three whistles
Garnish with roughly chopped fresh coriander leaves and the fried red kashmiri chilli and green chilli
Serve hot with a side of pipping hot jeera rice and some cucumber raita