Ingredients:
For marinade -
Chicken (leg piece - 4)
1/2 tsp fresh ginger paste,
1 tsp minced garlic (roughly 3 pods),
1 green chili - finely chopped
1 tbsp - salt,
1/2 tsp turmeric,
1 tsp coriander powder,
1/2 tsp red chili powder,
1/2 tsp garam masala,
1/2 tsp chicken curry masala,
1/2 tsp black pepper powder,
1/2 cup plain yogurt,
1 tablespoons chopped fresh cilantro leaves,
1 tbsp chopped mint leaves,
1/2 tbsp freshly squeezed lemon juice,
For curry -
Oil - 2 tbsp,
Ghee - 2 tbsp,
Cumin seeds - 1 tbsp,
Whole spices - Black cardamom - 2, pepper corns - 6 to 8, cinnamon stick - 1" piece, bay leaves - 2 to 3, dry whole red chili - 2,
Onions - 2 finely chopped
Ginger-green chili-garlic paste (ggg) - 1 tbsp,
Tomato - 1 finely chopped,
Dry powder spices - Turmeric powder - 1/2 tsp, Red chili powder - 1 tsp, Cumin-coriander powder - 2 tsp, garam masala - 1/2 tsp, chicken curry masala - 1/2 tsp,
Salt - 1 tbsp (adjust per taste),
water - 1 cup
Coriander leaves - 1 tbsp - chopped
Recipe:
Step 1 - Marinade: Mix all the ingredients for marinade (except chicken). Add chicken to it and let it marinade in refrigerator for about 8 to 10 hours.
Step 2 - Making curry: Heat oil and ghee in a karahi (or large pan) on high heat. Once heated, add cumin seeds to it. After cumin seeds start to sizzle, turn the heat to medium and add all the whole spices to it. Fry for about 30 seconds till whole spices releases aroma. Now add chopped onion and fry till they turn golden brown (about 10 - 15 minutes), now add ginger-garlic-green chili paste and fry for about 2 to 3 minutes (you'll notice the raw smell of garlic go away). Now add chopped tomato and cook for about 5 minutes (until the gravy becomes smooth and oil separates from gravy). Now add 'dry powder spices, mix well and fry for about a minute. Now add water to it and mix well. Add marinated chicken to it, close the lid, and let it cook till chicken is well done (chicken easily falls apart and turns white from inside). Turn off the heat, garnish with chopped coriander and let it stand for about 10 minutes before eating.
Serve hot with rice or Indian bread (naan, roti, or paratha).
Enjoy!
