Fried onion Chicken Curry

A small variation from the normal chicken roast yet tastes totally unique. This dish uses fried onions paste for the thick gravy instead of the sautéed onions and gives a variety at your table though the ingredients may sound to be similar to the regular chicken curry.

Serves: 5-6

Ingredients

1.     Chicken: 1 kg

2.     Yogurt: 100 ml

3.     Chilli powder: 2-3 Tsp

4.     Salt to taste

5.     Turmeric: ¼ Tsp

6.     Cumin powder: 1 tsp

7.     Red food colour: 1/8 Tsp (optional)

8.     Tomato paste or puree or ketchup: 2 Tbsp

9.     Mint leaves (dried or fresh) : Few chopped or 1 tsp

10.   Coriander: 1 handful (finely chopped)

11.   Ginger Garlic Paste: 1 tbsp

12.   Garam masala : ½ tsp

13.   Whole cardamom, Cloves and cinnamon sticks: 2-3 pieces each

14.   Oil to shallow fry the onions

15.   Whole red chilli : 2

16.   Cumin seeds : ½ Tsp

17.   Onion: 2 (thinly sliced)

Method

1.  Marinate the chicken with ingredients 1- 13 and set aside for 30-60 minutes
2. Heat oil in a pan and fry the onion until golden brown and set aside to cool
3. In the left over oil splutter the cumin seeds and dry chillies and add the chicken pieces with half cup of water and cook on medium flame till tender (20 minutes approx)
4. Once the fried onions are cooled grind it adding very little water so that a thick paste is formed
5. Once the chicken is cooked add the ground onions and mix well and boil for another 5 minutes for the gravy to thicken.
6.  Mouth watering thick gravy with chicken is ready to serve with rice or roti!

 Happy Cooking!!

Shabana