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This easy chicken curry  is great for the days when you don’t want to spend much time standing in the kitchen. It can be made in 2- 3 short trips to the kitchen so you can enjoy blogging/browsing etc on the side :). It becomes really easy to mix everything together, keep it for a while and let it  cook on its own and the result?…  out of this world!.  Believe me, you would want to make it again and again!   A little twist from the tradition style of cooking but worth a try!

Ingredients

For marinate

Chicken – 8- 10 pieces
Yogurt- 1 cup
Store bought fried onions(or homemade) – 4-5 tablespoons
Ginger garlic paste- 1 tablespoon each
Coriander powder- 1 1/2 tablespoon
Red chili powder – 1 teaspoon or to taste
Turmeric powder- 1/2 teaspoon
Big cardamom- 1
Garam masala powder- 1 teaspoon
Salt – to taste

For the curry

2 big tomatoes – blanched and chopped

Instructions

1. Mix all the ingredients of the marinate, add the chicken and marinate for at least 2 hours(longer the better) in the fridge.

2. Heat oil in a pan and sauté the chicken pieces for few minutes(don’t discard rest of the marinade)

3. Add the rest of the marinade, cover and cook till chicken is half done. Keep stirring in between.

4.  Add the tomatoes, cover and cook till done and oil starts separating. You can add water later to get the desired consistency.

5.Check the salt and serve hot  with roti or rice.

Other chicken curry recipes –

• Chicken Masala Curry
• Pressure cooker curry

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Paneer is one thing that can be eaten as is or can be turned into absolutely fantastic delicacies. Palak paneer is one such combination of nutritious palak and yummy paneer. Its a popular dish found on almost every north indian restaurant menu and is one of those recipes that I make so very often simply because my whole family adores it and it is so full of nutrition (remember Popeye! ) -what better way to get our doze of iron and nutrition.

This is my version of palak paneer and I am sure you will like it too. I added gram flour in the masala before adding the palak, this gives it a different texture and makes it even more flavorful. Also, adding fresh ground coriander instead of store bought powdered one makes a lot of difference. I used milk instead of cream but you can use heavy cream to make it even richer.

Ingredients-

• Palak – 1 bunch
• Paneer- 200 gms (or as required)
• Onion- 1 medium(chopped)
• Tomato- 1 big(chopped)
• Garlic- 3-4 cloves(grated or chopped)
• Green chili- 1 big (cut in half)
• Coriander (freshly ground)-  11/2 tablespoon
• Turmeric powder- 1/2 teaspoon
• Red chili powder- 1 teaspoon( to taste)
• Gram floor(besan)- 1 tablespoon
• Water – 1/4 cup
• Milk- 1/2 cup
• Heavy cream(optional) -I haven’t used in this recipe
• Whole red chili – to garnish
• Salt- to taste

• Wash, boil and blend palak- ( I do it in a chopper so that it doesn’t become like a paste)
• Heat oil in a deep pan and add onions, saute till light brown.
• Now add garlic and saute for another minute
• Add  green chili, ground coriander, red chili powder, salt and turmeric and stir.
• Add chopped tomatoes and cook till oil separates.
• Mix gram flour(besan) in 1/4th cup of water making a thin smooth paste and add it to the masala.
• Cook for another minute so the gram flour is not raw.
• Now add palak and milk, close the lid and cook for few minutes.
• Add paneer at this time and cook for few more minutes.
• Garnish with whole red chili tadka.

Enjoy with hot roti, naan or parantha!!

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Ingredients :-

• Chicken- 10-12 medium pieces
• Onion- 2 medium finely chopped.
• Tomato – 2 big blanched and chopped.
• Yogurt- 2 tablespoons
• Ginger- 1 tablespoon(grated or paste)
• Garlic- 2 tablespoon(grated or paste)
• Coriander powder- 2 tablespoon
• Turmeric- 1/2 teaspoon
• Red chilli powder- 1/4th teaspoon or (to taste)Bay leaf- 1
• Salt – to taste

To grind-

• Cumin seeds(jeera)- 1 teaspoon
• Cloves- 6-7
• Black pepper corns- 10 -12
• Black cardamom- 1 Big
• Green cardamom- 1
• Dry red chili- 1 (seeds removed)

Instructions

• Grind cumin, cloves, cardamoms(black and green), black pepper corns, dry red chili using mortar and pestle.
• Heat oil in a heavy bottomed pan or directly in the pressure cooker.
• Add bay leaf and onions and saute till rich golden brown.
• Add all the grind spice mixture and saute for a minute.
• Don’t let it burn.
• Add ginger garlic paste and cook till raw smell goes.
• Add all the powdered spices
• Cook for few seconds
• Add yogurt and cook till oil separates.
• Now add the chicken pieces and cook on medium high heat for 4-5 minute till the chicken becomes slightly brown, keep stirring.
• Reduce the heat to low, add a little water if required and cook till the chicken is half done.
• Now add the chopped blanched tomatoes, cook for another minute.
• Add little water(not too much else it would be too watery), close the lid and pressure cook for 5 minutes.
• For best results, Open the pressure cooker only when all the steam has escaped.

You may also like Chicken masala curry

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