As many of you may know, my dad is the master-chef of our family and this is one of the master’s all time specials! Enjoy!
- 1 kg chicken
- 2 tbsp thick curd
- 1/2 tbsp turmeric powder
- 3 tbsp gingelly oil
- 3 cardamoms
- 3 cloves
- 1 bay leaf
- A 2 inch cinnamon stick
- 1/2 tbsp cumin seeds
- 1/2 tbsp saunf
- 3 large onions, chopped
- 2 tomatoes, chopped
- 2 green chillies
- 2 tbsp ginger garlic paste
- 2 cups pudhina/mint leaves
- 2 cups coriander leaves, a little extra to garnish
- 1/2 cup curry leaves
- 1/2 tbsp red chilly powder
- 1 tbsp black pepper powder
- Salt to taste
- 1 tbsp lemon juice
- Wash the chicken and marinate it in the curd and turmeric powder for an hour.
- In a vok, pour the gingelly oil, when hot, add the spices, cumin seeds and saunf. As it begins to crackle, add the chopped onions, green chillies and curry leaves. Saute until onions turn light golden brown.
- Add ginger garlic paste and saute until it looses its raw smell.
- Now add the tomatoes, cover it with a lid and allow it to cook on medium flame.
- In the meantime, put the pudhina leaves and coriander leaves in a mixie, add a tiny bit of water and make fine paste.
- Add this paste to the onion-tomato mixture in the vok and keep sauteing it until the oil surfaces.
- Turn off the stove. Allow the mixture to cool down. Transfer it to a mixie jar and make this a fine paste too.
- Transfer the paste back to the vok. Add pepper powder, chilly powder and salt. Saute for a couple of minutes and add the marinated chicken.
- Pour 3 cups of water over the chicken, give a stir, cover it with a lid and allow the chicken to cook on medium for 45 mins.
- Check if the chicken is cooked. Pour the lemon juice over it, garnish with leftover coriander leaves and serve hot with ghee rice or rotis.