Today is one of those Sundays that hasn't been particularly fantastic. Or relaxing. Or interesting. Or worthwhile. Apart from some great news that came in the morning - my nephew and his wife welcomed their first baby into the world today (which now officially makes me a grandma), nothing much happened. So I won't bore you with mundane stories of how my day rolled by. I greatly believe in jinxes - this recipe may well be shelved if I don't post it right away. Not only has it been sitting in my drafts for ages, the editing of the second picture has happened 5 times over a period of 1 week and each time my work didn't get saved for some reason or the other. So before I ruin it one more time - here's today's recipe.
I have never been to Peshawar nor have I tasted this dish anywhere, so I cannot vouch for its authenticity.
A simple and yummy curry to accompany your rotis - I am sure you will enjoy it as it is pretty simple to make. Found the recipe on a little book with easy Indian recipes - unfortunately I can't recollect the name of the book. The original recipe calls for mutton, I simply tried my luck with chicken and it was great. I'll provide the credits asap. Till then, go make it & tell me how you liked it!
(Printable Recipe)
Prep time: 15mins | Cook time: 25 mins | Servings 4
You Need
- 1 kg chicken
- 4 cardamom pods bruised
- 4 cloves
- 1" stick of cassia bark or cinnamon
- 2 bay leaves
- 1 large onion finely chopped
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 1 tablespoon tomato puree *see notes
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chilli powder (adjust to taste) * see notes
- 1/2 cup thick curds (yogurt)
- 2 teaspoons gram flour /chickpea flour (besan) (substitute with cornflour/cornstarch)
- 1/2 cup of water
- 1 tablespoon fresh mint leaves chopped
- 2 tablespoons fresh coriander leaves chopped
- 3 tablespoons ghee or oil
- salt to taste
1. Cut the chicken into medium sized pieces, wash and allow to drain on a colander.
2. Heat the ghee or oil in a large heavy based or wide non stick pan and toss in the cinnamon, cardamom, cloves and bay leaves and let them sizzle over a low heat. Add in the chicken and let it fry for about 2-3 minutes or until both the sides are lightly browned. Take care to see that the pieces don't stick to the bottom of the pan.
3. Add the chopped onions, ginger & garlic paste, salt to taste, mix well and allow to cook on a medium flame for about 5-6 minutes. Add the tomato puree, turmeric, coriander & cumin powders and cook for another 4-5 minutes.
4. In a small bowl whisk together the curds, chilli powder and gram flour into a lump free smooth mixture and add this to the chicken. Add the water, cover the pan and simmer for about 10-12 minutes, stirring in between. Check salt and adjust if required and cook till the chicken is done.
5. Garnish with chopped mint & coriander leaves (add this to the chicken half a minute before you remove it from the fire). Serve hot with rice or chapathis or any Indian bread.
Notes:
1. If you are using very sour curds, skip the tomato puree. You may use store bought tomato puree which is thicker than fresh homemade puree.
2. For a less spicy curry you may use 1/2 teaspoon of red chilli powder - if you are using the spicy variety, otherwise 1 teaspoon of kashmiri chilli powder is good to go.
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