Chicken curry with yoghurt

This is a really simple yogurt based Chicken curry. While the ingredients are simple, you do need to cook the chicken in it’s gravy for while to attain a delicious fall off the bone texture.

1 full chicken cut in pieces – marinate with the marinade below.

Marinade

1 tsp ginger paste

1 tsp garlic

juice of one lemon

1 tsp red chilly powder

1 tsp turmeric (haldi)

1 tsp all spice (garam masala)

½ tbsp pepper

½ tsp salt

2 tbsps yogurt

1 red onion thinly sliced

2 dried red chillies

1 tsp mustard seeds

1 cup beaten yoghurt

½ tsp turmeric (haldi)

½ tsp all spice (garam masala)

1 tsp ginger paste

1 tsp garlic paste

1 large ripe tomato finely choppped

salt and pepper as required

oil

To make this curry in a hurry, marinate the chicken a day ahead. You will only need one deep sauté pan or pot for this recipe. First fry onions, mustard seeds and red chillies till the onion is golden brown in some oil. Remove and keep aside in a bowl. While the oil is still hot, add the chicken and sear on all sides till golden brown for about 10 mins. Remove from pan and keep aside. Add the ginger and garlic paste and tomatoes. Add the rest of the spices, salt and pepper, cover and cook for 3 – 5 mins. Add the chicken, andy left over marinade and onions, cover and cook. Keep stirring, adding water at intervals as required. Cook the curry for a good 30 – 40 minutes on medium heat till the meat is tender. At the halfway point, I usually pierce the flesh with a knife so the spices have a chance to go right through to the bone. Finally add the beaten yoghurt and cook for another minute. Serve with rice or rotis.