Of Flavours & Tastes…
I wonder why I didn’t post any non-veg so far in the Punjabi food festival going on here.Punjabi cuisine is all about spices and pastes.But this one is extremely simple with almost no spices and powders.Isn’t that interesting ? I always had this doubt how it’s going to taste without spices and masala.But finally it turned out to be the best of chicken dishes I have served till date ! However,for those who love to have a spicy masala,it’s not going to be their choice I bet..Simmered in curd-onion mixture the chicken is so soft and the curry is thick as ever..And for anyone who looks for a tasty chicken curry within 15 minutes,with minimum number of ingredients,this I must say is your own Curry…DO check !
We are on the 6th day of Blogging Marathon today.Do check the page to see what all my friends are cooking for the day..
750 gm chicken,cut into medium pieces
2 to 3 tsp of kashmiri chilly powder (It’s upto you.Remember this is the only chilly we are adding)
1 cup curd,beaten well
handful of kasuri methi
oil,salt as required
For the onion paste
3 medium sized onions
1 piece of ginger
5 garlic cloves
Prepare a fine paste of onion,ginger and garlic.Heat oil in a curry pot and roast the onion paste till brown.Add chilly powder and salt.Roast till everything is blended well and a nice aroma releases.Add chicken pieces and mix well.Stir fry for at least 3-4 minutes.Switch off the stove and add the beaten curd to this.Again bring this to stove and cook in minimum heat stirring constantly till it boils.This is to prevent the curd from curdling.Now cover with the lid and cook closed for 10-12 minutes.In between you may check.Now this would be a thick gravy with soft chicken.Crush kasuri methi in your palms and add to the curry.Check salt and switch off the stove.Serve with Roti/chapathi/rice.