Chicken – 1 kg (cut into small pieces
Dry red chillies – 8-10
Carom Seeds (Ajwain) – 1/2 tsp
Onion – 3 (chopped)
Ginger garlic paste – 2 tbsp
Tomatoes – 3-4 (pureed)
Green Chillies – 5-7 (You could use bell peppers or jalapenos instead.)
Turmeric Powder – 1/2 tsp
Red Chilly Powder – 1 tsp
Yogurt – 1/2 cup (use more if needed)
Lemon Juice – 2 tbsp
Salt – to taste
Pickle with it oil – 2-3 tbsp (I use mango pickle or garlic pickle)
Cilantro – handful
For Seasoning (Paanch Pooran)
Mustard Oil – 2-3 tbsp
Mustard seeds (Rai) – 1 tsp
Onion seeds (Kalonji) – 1 tsp
Fenugreek seeds (Methi dana) – 1 tsp
Cumin seeds (Jeera) – 1 tsp
Fennel seeds (Saunf) – 1 tsp
Wash the chicken pieces nicely.
Add some salt, lemon juice and slit green chillies to the chicken.
Let this marinate while we get the other things ready.
Heat oil in a kadai and add the seasoning ingredients (paanch pooran).
Add the dry red chillies and carom seeds.
Add the chopped onion and saute till it turns golden brown.
Next fry the ginger garlic paste.
Add the pureed tomato.
Add the red chilly powder, salt, turmeric powder, pickle and let it cook till oil separates from the masala.
Add the chicken pieces and saute till the masala coats the chicken and the outside of the chicken is cooked.
Tips : – You can use any brand of pickle of your choice – home made or store bought. T
his is not part of the traditional recipe but adding the pickle takes the dish to a whole new level.)If you want some gravy, add the yogurt at this stage.
If you like it dry, scale down and add less curd or skip it all together.
Cover and reduce the flame.
Let the chicken cook in its own juices for 15-20 minutes.
Splash some water only if the chicken sticks to the bottom of the pan.
Check for seasoning.
Adjust salt, chilly powder and lemon juice according to your taste.
Garnish with cilantro and switch off.
Prepared, tried and tested by: Robin Singh