Folks, last month I started a new series called as 'The Best of RR' which aims to showcase recipes from Ruchik Randhap that have been tried, tested and loved by a ton of readers around the world. A few years ago I used to encourage readers to send me a picture of any dish that was tried from my blog and I would upload it in an album called 'I Made This!' on the blog here. Eventually I moved the album to my Facebook page but over the years it has become hard to manage the logistics of the incredible numbers of pictures I started to receive. Just so that my new readers benefit from this tried and loved collection I have decided to restart this series. While in December I showcased the best Christmas & festive recipes, in January & February I will share recipes that will help you in your daily menu planning! This series will run amidst the new recipes that I will regularly bring to you so do stay tuned. For those of you who are new here, a huge warm welcome and do take a moment to check out my Recipe Index that stands at 555 recipes as on date! This index is listed alphabetically (A-Z) but if you need recipes category wise do check the Visual Recipe Index which has broad categories divided into sub-categories with each and every recipe supported by a thumbnail picture to help you visualize and eat with your eyes first :-)
Should you have a recipe request or if you are unable to find what you need (a quick Ctrl+F in the Recipe Index or the 'Search' bar on the top right of this page will help you) do mail me at firstname.lastname@example.org. So let's dive into today's recipe!
This curry makes no use of coconut (ground paste or milk) and can be made without too much gravy by reducing the amount of water added to it. This dish tastes best with plain rice or chapathis but will also go well with sanna, appam, neer dosa or pulao! Do give it a try!
- 500 gms chicken
- 4 small or 2 large onions finely chopped
- 3 sprigs coriander leaves chopped
- 2 sprigs mint leaves chopped
- 2 tbsps curds (not too sour) - beaten to creamy consistency
- 3 medium tomatoes, boiled, deskinned and mashed
- 1/2 tsp red chilli powder (reduce/skip this as per your tolerance to spice)
- 1-1/2 heaped tsp cumin (jeera) powder
- 2 heaped tsps coriander powder
- 1/4 tsp turmeric (haldi) powder
- 1 tsp garam masala powder
- 2 dry red chillies (the long 'Kumti' mirsang from Mangalore) or you can use 3 Kashmiri chillies
- 1-1/2 tsp ginger garlic paste
- ghee or oil for frying
- salt to taste
1. Cut the chicken into medium size pieces, wash, drain & set aside
2. Heat the ghee or oil in a kadai (wok) and fry the onions till golden brown. Add the ginger garlic paste & fry some more
3. Toss in the masala powders - coriander, cumin, turmeric, red chilli - and fry. Add the whole dry chillies
4. Add the chicken and fry for about 2 minutes until all the masala has coated the chicken well. Add salt
5. Add curds and stir well and cook the chicken for 2 mins. Dont add water yet as it will cook in its own juices
6. Add the tomato paste & garam masala powder and cook on slow flame
7. Add 1/2 cup water or upto 1 cup water if you desire more (thinner) gravy.
8. When the chicken is cooked garnish with chopped coriander & mint leaves. Simmer for 2 mins and switch off the flame.
9. Serve hot with Sanna or steamed rice. A dry version of this dish can be served with chapathis.