Fusion Chicken Curry - Without coconut oil

TasteTellTales: 

As I mentioned in the introduction, my MIL's recipe don't necessary incorporate coconut oil like their malayali versions. Hence, this 1st fusion non veg recipe of this blog. 

My super-religious-recently-turned-vegetarian MIL vouches for the importance of including chicken in kids diet at least once a week. She doesn't believe in the already cut pieces that are available in market and insists on selecting the chicken (preferable Desi/naati which takes slightly more time to cook than the hybrid variety as the flesh of the latter is stiffer) herself and getting the whole piece, to be relished by the entire family for 2 days.

Alright, lets just jump to the recipe...

Ingredients: 

Basic Ingredients

Chicken : 500 gms, whole, cut pieces

Onion : 2, big

Garlic : 12-15 

Ginger : 3 inch 

(make a ginger garlic paste)

Green Chilly : 4-5, adjust as per your taste bud tolerance. btw, for us, the spicier, the better!

Chicken Masala

Cloves/Laung/Karayaamboovu /Grambu - 6/7

Elaichi/Cardamom/Elakkai - 7-8

Jeera/Cumin Seeds/Jeerakam - 2 tsp

Saunf/Fennel Seeds/Perumjeerakam / Suthakuppa

Kaali Mirch/Black Pepper/kurumulak - 25-30

Methi/ fenugreek seeds/ uluva

kaala Jeera/black cumin/kaṟutta jīrakaṁ

daalchini/Cinnamon Stick/kaṟuvappaṭṭa

Additioanal Curry Masala:

Turmeric Powder - 1 and half tsp

Coriander Powder - 5 tsp

Red Chilli pwder - 2 and half tsp

Tempering: 

Vegetable oil - 3 tsp

Sambhar onion - 4-5, sliced horizontally.

Curry Leaves - 5-6 

Cardamom - 3

 

Steps : 

Pre-prep:

1) Boil the chicken in pressure cooker for 1 whistle only if you have picked desi/naati variety. You can skip this step for hybrid chicken.

2) Wash Chicken and Marinated with Turmeric and salt. Keep aside for 30 mintues

3)  Dry roast Methi seeds till they turn golden brown and slightly crispy 

4) Dry roast Elaichi and saunf for 30 seconds. (Only slightly)

For Chicken Masala: 

1) Dry roast all ingredients mentioned in Chicken Masala

2) Fine grind in mixer/grinder.

3) Add all the masala's mentioned in Additional Masala section. 

4) Sieve the final combined masala so that you dont have any coarse pieces.  

Tempering and final assembly: 

1) Take the chatti/kadai and heat oil

2) Add 3 elaichi/cardamoms, curry leaves and cut sambhar onions.

3)  Fry till the onions turn translucent. 

4) Add ginger garlic paste and fry till the raw smell vanishes. 

5) Add green chilli and chicken masala. Fry for 2-3 mins. 

6) Add marinated chicken and let it cook on slow flame for 30 mins.

Step By Step in pictures: 

 

 

 

 

Enjoy the flavorful and juicy chicken curry with rice. 

Do try this recipe and let us know in the comments section how it turned out. 

Bon Appetit!