Home-style Chicken Curry

Method

1. 1

   Marinate: mix the chicken with curd, ½ tbsp ginger-garlic paste, Swastik Turmeric Powder, ½ tsp Swastik Red Chilli Powder, 1 tsp Swastik Chicken Masala and salt. Cover and rest for at least 30 minutes (or overnight in the fridge).

2. 2

   Heat the oil in a heavy pan. Add Swastik Cumin Seeds and let them splutter, then add the sliced onions.

3. 3

   Fry the onions on medium heat for 10–12 minutes, stirring often, until deep golden brown. This browning gives the curry its rich colour and sweetness — don't rush it.

4. 4

   Add the remaining ginger-garlic paste and the green chillies and cook for 1–2 minutes.

5. 5

   Lower the heat and add the remaining Swastik Red Chilli Powder, Swastik Coriander Powder and 2 tsp Swastik Chicken Masala with a splash of water. Stir for 1 minute.

6. 6

   Add the tomato purée and cook for 6–8 minutes until the masala thickens and oil separates at the sides.

7. 7

   Add the marinated chicken along with all the marinade. Raise the heat and sear for 5–6 minutes, stirring, until the chicken changes colour and is coated in masala.

8. 8

   Pour in 1–1½ cups hot water, adjust salt, cover and simmer on low heat for 20–25 minutes, stirring now and then, until the chicken is tender and cooked through.

9. 9

   Sprinkle Swastik Garam Masala, simmer for 2 more minutes and switch off the heat. Rest for 5 minutes, garnish with coriander and serve with steamed rice, jeera rice or roti.

• #chicken
• #curry