Updated: Mar 12
Preparation Time: 10 min. Cooking Time: 35 min. Serves 4 For Marinade: 750 grams Boneless Chicken Cube 2 tbsp Oil 1 tbsp Ginger Garlic Paste 1½ tsp Madras Curry Powder ¾ tsp Turmeric Powder 1 tsp Kashmiri Red Chilli Powder ½ tsp Black Pepper ¾ tsp Salt Ingredients: 2 Onions Finely Chopped
1 Tomato Finely Chopped
3 Sprigs of Curry Leaves (Mitho Limdo)
1 inch Ginger Chopped
3 Cloves of Garlic Chopped
1 tbsp Tomato Puree
⅓ cup Coconut Milk
3 tbsp Oil
1 tbsp Butter + 1 tsp
3 Dry Red Chillies
2 tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
¾ tsp Turmeric Powder
1½ tsp Red Chilli Powder
1 tbsp Madras Curry Powder
Salt to taste
For Marinade: In a bowl, add the oil, ginger-garlic paste, madras curry powder, turmeric powder, kashmiri chilli powder, black pepper and salt, mix well, then combine with the chicken cubes. Refrigerate for 3-4 hours or overnight.
In a pan, heat 2 tbsp oil, 1 tsp butter and one red chilli; once hot, add the 1 tsp cumin seeds and asafoetida until it starts to crackle, add the onions and two sprigs of curry leaves, cook until golden brown.
Now add the chopped tomatoes, ginger, garlic, tomato puree, turmeric powder, red chilli powder, madras curry powder, and cook until the tomatoes are soft.
Cool and blend in the mixer to a smooth paste and keep aside, discard the curry leaves’ stalk.
In a pan, heat the remaining oil and butter by adding the dry red chillies; once hot, add the cumin seeds, curry leaves and let them crackle, then add the marinade chicken.
Add ⅛ cup of water, mix well and let it sear for 5 minutes on medium heat, occasionally stirring.
Now add the tomato paste, mix well and simmer on low heat until the chicken has cooked, occasionally stirring.
Finally, add the coconut milk and mix well, simmer for 3-4 minutes, occasionally stirring.