← Nouns Cooking · Indian

Ingredients

• 1 kg bone-in chicken, curry cut, skin removed
• 3 tbsp Plain yogurt
• ½ tsp Ground turmeric
• 1 tbsp lemon juice
• 1 tsp Salt
• 15 dried Kashmiri or byadgi chillies
• 1½ tbsp Coriander seeds
• 1 tsp Cumin seeds
• 1 tsp black peppercorns
• ½ tsp fenugreek seeds
• 15 cloves Garlic
• 1 tbsp tamarind paste
• 100 g Ghee
• 2 tsp jaggery or brown sugar
• 2 sprigs Curry leaves

Method

1. Mix the chicken with the yogurt, turmeric, lemon juice and salt and leave for 30 min.
2. In a dry pan over low heat, roast the chillies for 1–2 min until crisp, then the coriander, cumin, pepper and fenugreek for 1–2 min until fragrant. Grind with the garlic, tamarind and about 120 ml water into a very smooth red paste.
3. Heat 2 tbsp ghee in a heavy pan over medium-high heat and cook the chicken for 10–12 min, turning, until lightly browned and most of the liquid has evaporated. Lift out with any juices.
4. Add the rest of the ghee and the masala paste and fry on medium-low heat for 8–10 min, stirring constantly, until it darkens, smells roasted and the ghee separates.
5. Return the chicken with its juices and the jaggery. Cook for 8–10 min, turning, until the masala clings to every piece and the chicken reaches 75°C (165°F).
6. Fry the curry leaves in a spoonful of ghee until crisp, pour over and serve with neer dosa or rice.

Tips

• Kashmiri chillies keep it a vivid red with moderate heat; byadgi chillies are the Mangalorean choice and a touch hotter.
• Patience in frying the paste is everything: undercooked masala tastes raw and harsh.

Sources

Written in our own words after cross-checking these recipes:

My Food Story Archana's Kitchen