Prep time: 15 mins + 2 hours (marinating time) | Cook time: 20 mins | Serves 3
- 750 grams chicken on the bone (preferably, or you may use boneless too)
- Juice of 3 medium size limes (approx 3 tablespoons) (adjust and use as required) * see notes
- 3/4 tablespoon ginger paste
- 1 tablespoon garlic paste
- 200 grams fresh cream (I used Almarai, you can use Amul fresh cream)
- 6 green chilies de seeded & cut julienne
- ½ teaspoon turmeric
- ½ teaspoon red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala powder
- 75- 100 grams unsalted butter
- salt to taste
1. Wash and cut the chicken in medium sized pieces. Allow to drain on a colander till the excess water drips away. If need be, wipe with a kitchen tissue. Then transfer into a bowl and marinate it with salt, turmeric and half of the lime juice for about 2 hours.
2. In a heavy based wok/kadhai heat the butter and fry half the green chillies, garlic and ginger for about a minute.
3. Add the marinated chicken and cook for about 5-7 minutes.
4. Reduce the heat a bit and add the powders (turmeric, red chilli, coriander, cumin, garam masala) and mix well till all the chicken pieces are coated well.
5. Add the fresh cream and mix it until well with the chicken. If you need more gravy you can add a little whole milk (full fat)
6. Cook for about 3 minutes on a low heat and then add the remaining lime juice and the reserved green chillies and cook for a further couple of minutes. Do a taste check and adjust the lime as required. The gravy should predominantly taste tangy from the lime.
7. Remove from heat and serve hot with rice, rotis, pulkhas or plain parathas!
1. In Dubai we get limes of various sizes, we used medium sized ones. 1 lime yieleded us approx 1-1/2 tablespoons of juice. For this recipe you need approximately 3-4 tablespoons (in total). However, not everyone prefers a tangy curry, so please add less initially and then add extra juice only if required after tasting.