Monday, 19 November 2012

Rich Indian Chicken Curry

This rich gravy is a crowd pleaser at any party. I have also toned down the spice level so its suitable for children. You can add chilli powder or green chillies if you wish to increase the potency. 

rich indian chicken curry
Rich Indian Chicken Curry 

10 chicken thighs, skinned and washed
3 onions minced to a paste
2 tbsps tomato puree
2 tbsps cream
salt to taste
1 tsp ginger garlic paste
4 tbsps curd/yoghurt
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp Shan's achari powder (achari in hindi means pickle which is a mix of fennel, nigella seeds, fenugreek leaves, chilli, coriander, black pepper, ginger, cardamom, cumin, cinnamon, bayleaf, etc.)

Note: If you do not have achari powder, you can substitute it with this combination. I have added a few of the "must add" parts of the achari powder. 
1/2 tsp chilli powder
pinch of nigella seeds
pinch of fennel seeds
1 bay leaf broken into small pieces

Heat oil in a casserole. Add the onion paste, salt and ginger garlic paste. Cook till the onions till they are a nice golden colour but not overly brown. Add the tomato paste and spice powders and cook for a bit. Now add the yoghurt and cook further till you get a nice thick sauce.
Add the chicken and cook till the chicken gets a nice colour. Add some water about 1/2 a cup if you would like the gravy to be thinner. Cover and cook till the chicken is tender. Stir in the cream and cook for a bit longer.

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