A workmate shared this recipe with me (well I actually asked for it after I had this chicken at her place for dinner). I like to make it over the weekend, when I don’t have to go to work the next morning, just in case my stomach can’t handle it. I don’t usually have any stomach trouble after eating spicy foods as I’m used to eating them regularly, but I like to exercise caution with this recipe because it is heavily spiced. I say all this to say ‘buyer beware’.
Chicken Curry (North Indian Style)
- Remove fat from the chicken and then salt and pepper it. Sprinkle with chili powder. Add yogurt and mix well until the chicken is covered liberally. Use your hands for the best results. Set aside for 1 hour before cooking.
- Heat the oil in a large heavy pan. When the oil is hot, add the mustard, cloves, cardamom, and coriander seeds; fry for 30 seconds.
- Add the onion and fry for 2 minutes, until the onion begins to turn brown. Lower the heat to medium.
- Add the ginger and garlic; fry for 4 to 6 minutes. Add garam masala and cumin.
- Brush excess yogurt off the chicken and put it in a large pot. Add the ingredients from the frying pan. Cook uncovered over high heat for 4 minutes. Reduce the heat to low and cover. Cook for 25 minutes or until the chicken is tender, stirring every 5 minutes.
- Important note: When chicken is cooked with the pot covered, it releases water that becomes a part of the sauce. If after 10 minutes, there isn’t enough sauce in the pot, add 1⁄4 cup water. Conversely, if there is too much liquid in the pot, cook uncovered until the liquid evaporates.
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