- ½ kg Chicken thighs/legs
- 2 to 3 tbsp oil
- 1 cup onions or 3 medium onions
- 2 green chilies slit
- 1 tbsp ginger garlic paste
- ½ cup tomatoes chopped finely
- Salt as per taste
- ½ to 1 cup hot water
- 2 tbsp coriander leaves or mint or pudina
- 1 tsp turmeric powder or haldi
- ¾ or 1 tsp red chilli powder
- 1 ½ tsp garam masala powder
- Curry powder (substitute)
- 2 tbsp yogurt or curd or 10 cashews or 3 tbsp poppy seeds
- Heat the oil in a deep pan and add dry spices and do fry till you it gets fragrant. Heat not for more than a minute. Add onions and chilies. Fry evenly till it becomes golden. Next, add ginger garlic paste till the raw smell vanishes.
- Add mashed tomatoes, turmeric, and salt. Mix well and keep cooking till the tomatoes turn soft. Pour yogurt or cashew paste, red chili powder, garam masala, curry powder. Keep cooking on low flame till the raw smell vanishes.
- Add chicken and mint leaves. Fry till it turns white or pale. This may take you around 3 minutes. In a separate pot, heat 1 cup water. In case chicken blows out a lot of moisture, use it. Avoid using cold water that may toughen the chicken.
- Pour more of hot water just enough to make thick gravy. But make sure you don’t put in too much water. Curry may become runny. Cover it and cook on a medium flame till it becomes soft. Taste and adjust the salt.
- Cover and keep heating on a low flame for about 3 to 5 minutes. When the chicken is cooked completely, it will fall off the bone easily. Add coriander leaves, cover and take it off the cooktop. Serve the chicken curry with rice or chapati.
- You can use dry spices to lend a good aroma to the curry.
- It is preferred to use curry powder.
Do not overheat the chicken.