1 lb chicken - drumsticks, thighs
1 breast piece
1 small carton plain yogurt
2 medium onions very finely chopped
4 tbsp vegetable oil
2 cloves
1/2 tsp mustard powder
2 pods cardamom
1/2 tsp cumin powder
1 tsp garam masala
1 tsp chilli powder
1/2 inch ginger
4 pods garlic
1/3 tsp coriander seeds
1 to taste salt
1/2 tsp freshly ground pepper
Directions
1. Remove fat from the chicken. Salt and pepper the chicken.
Sprinkle with chili powder. Add yogurt and mix well till the
chicken is covered liberally with yogurt. Use your hands. Set
aside for 1 hour before cooking. If kept in the refrigerator, set
aside for at least 4 hours. 2. Heat oil in a large heavy pan. When
oil is hot, add mustard seeds if using mustard seeds. Add cloves,
cardamom, and coriander seeds. Fry for 30 seconds. 3. Add the onion
and fry for two minutes till onion beings to turn. Lower heat to
medium. 4. Add the ginger garlic paste and fry for 4 - 6 minutes. 5.
Add mustard powder if using powder, add garam masala, add cumin
powder. 6. Brush excess yogurt off the chicken and put in a large
pot. Add ingredients from frying pan. Cook uncovered over high heat
for 4 minutes. 7. Reduce heat to low and cover. Cook for 25 minutes
or till the chicken is tender, stirring every 5 minutes. 8. Important
note: When chicken is cooked with a cover on the pot, 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 till the liquid
evaporates.
Variations There are several variations to the above recipe:
1. Leave out the yogurt. Add 1/4 cup of water just before turning the
heat to low and covering the pot. 2. Boil two potatoes for 10 minutes
before slicing them thinly. Add potatoes into the pot when you start
cooking the chicken. 3. This variation is usually called "Malai
Chicken" or literally "creamy" chicken. Leave out the yogurt. When
the chicken is 3/4 done, add one small can of tomato paste. Just
before removing a small carton of whipping cream and cook for a few
minutes.
Recipe By : Somesh Rao
Servings: 1 servings
Chicken Curry North Indian Style Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Indian; Poultry
The History of Recipes
Recipes as a concept can be tracked far back into the distant past, at least as far into history as the early Egyptians, and possibly even further than that. In practice though, these, old recipes were just very basic hieroglyphic instructions for meal preparation.
In an interesting twist, the oldest recipe in existence, according to historians is a series of tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Much later, in Roman times a roman called Apicius created a few documents detailing recipes cooked by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Aspicius also recounts how the ancient chefs used a wide range of aromatic flavors, including a few you will know like bay, mint and parsley. Later on, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from Arab cooking, such as coriander, parsley, and rosemary. The introduction of these new culinary ideas prompted an explosion in recipe manuscripts, some of which still exist in private cookery archives. The TV revolution gave us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Chicken Curry North Indian Style recipe.
