Description
A tangy spicy chicken curry made with pickling sauce . This dish is warm and hearty and can lift up your mood any day
Ingredients
Scale
- 1–1/2 lb chicken pieces (bone or boneless)
- 2 large onions, chopped
- 4 cloves garlic, grated
- 1” ginger, grated
- 1 cup yogurt
- 1 tsp turmeric powder
- juice and zest of 1 lemon
- 1 tomato, pureed
- 3 green chilies
- salt
- oil
- chopped cilantro for garnish
- For the pickling sauce
- 4 dry red chilies
- 1 tsp fenugreek
- 1/2 tsp nigella
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1” cinnamon stick
- 3 cloves
Instructions
- Dry roast all the ingredients for pickling sauce individually until they change the color to a darker shade and start releasing aroma.
- Cool them and grate to a fine dust.
- In a bowl, squeeze the lemon juice, add the lemon zest and the pickling sauce powder.
- Slit 3 green chilies and add it to the bowl. Mix it well and let it rest for about 20 minutes.
- In a hot pan, add 2 tbs oil and saute garlic, ginger and onion.
- Season it with salt. Then, add the turmeric powder and fry until the onion get golden brown in color.
- Once done, cool it for while and blend it to a fine paste.
- Pour it back in the pan and add the chicken pieces. Bring the heat to low and keep cooking for about 10 minutes.
- Next, add the pickling sauce, tomato puree and yogurt and continue cooking in low heat for another 10 minutes.
- If the chicken is not cooked through, add some water and continue cooking till the chicken is properly cooked.
- Taste for salt and add if required.
- Garnish it with fresh chopped cilantro and serve with hot rice or naan.
Notes
If you don’t like meat, you can try this with paneer or cauliflower.
- Prep Time: 15 mins
- Cook Time: 30 mins