8  medium sized pieces (about 800  grams) of chicken
2  tablespoon(s) coriander seeds
?  teaspoon(s) each of fennel seeds (saunf)and turmeric powder
1  teaspoon(s) each of black peppercorns, cumin and fenugreek seeds
1  tablespoon(s) poppy seeds
12  garlic flakes
12  whole dry red chillies roasted
1  tablespoon(s) tamarind paste
1  medium sized coconut grated
8  curry leaves
1  large onion(s) finely chopped
2  tablespoons clarified butter (ghee) / butter / oil
salt to taste


Heat a little clarified butter (ghee) / butter in a pan and roast the black peppercorns, turmeric powder, fennel, coriander and poppy seeds till aromatic. Allow to cool. Dry grind along with roasted red chillies and tamarind paste. This is the first paste.
Coarsely grind the grated coconut, garlic and cumin seeds (for just a round or two) without adding any water at all, till a ball can be formed of the paste. This is the second paste.

Mix the chicken with the first paste. Cover and cook (without adding water) on low level in a heavy-bottomed pan for about 25  minute(s) or till the chicken is almost cooked.
Add the second paste and salt to taste. Cover and cook on low level for about 3  minutes or till the chicken is fully cooked.
Heat the clarified butter (ghee) / butter in a pan, drop in the curry leaves and fry for a few seconds. Add the finely chopped onions and fry till brown. pour this garnish over the chicken.

8  medium pieces (about 800 grams) of chicken
salt and freshly milled pepper to taste
1  teaspoon(s) red chilli powder
?  teaspoon(s) turmeric powder
1  teaspoon(s) curry powder or hot spice mix (garam masala) powder
1  teaspoon(s) ginger paste
2  teaspoon(s) garlic paste
3  tablespoons oil
2  bay leaves
1  teaspoon(s) cumin seeds
2  onion(s) chopped
2  teaspoon(s) red chilly paste
2  teaspoon(s) coriander powder
3  large tomatoes finely chopped or grated
2  cup(s) deep fried potato straws (salli)
Finely chopped fresh coriander to garnish



Apply the salt, pepper, red chilly powder, turmeric, half the curry powder, ginger and garlic pastes to the chicken pieces. Marinate for about 2 hours.

Heat the oil in a heavy bottomed saucepan. Add the bay leaves and cumin seeds. Fry till the cumin seeds crackle. Add the onions and fry for about 4  minutes or till the onions are golden brown.
Add the red chilly paste, remaining ginger and garlic pastes. Fry for about 2  minutes. Add the coriander powder and the remaining curry powder. Fry for a few seconds.
Add the tomatoes and fry for about 5  minutes or till a thick gravy is formed.
Add the chicken and salt to taste. Mix well. Bring to a boil. Cover and cook on low heat for about 15  minutes or till chicken is well cooked and the gravy is thick.
Garnish with the potato straws (salli) just before serving.
TIPS:

Deep fried potato straws called salli in India are readily available at most Indian stores. Check for fresh stock. They can also be made at home. Shred the potatoes like matchsticks and deep fry till crisp and golden.
Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken.
Keep some extra amount of hot water ready if more gravy is desired.

 

Serves: 4
Cooking time (approx.): 26 minutes
Style: Indian Non-Vegetarian (Parsi)

8  medium pieces (about 800 grams) of chicken
salt and freshly milled pepper to taste
1  teaspoon(s) red chilli powder
?  teaspoon(s) turmeric powder
1  teaspoon(s) curry powder or hot spice mix (garam masala) powder
1  teaspoon(s) ginger paste
2  teaspoon(s) garlic paste
3  tablespoons oil
2  bay leaves
1  teaspoon(s) cumin seeds
2  onion(s) chopped
2  teaspoon(s) red chilly paste
2  teaspoon(s) coriander powder
3  large tomatoes finely chopped or grated
2  cup(s) deep fried potato straws (salli)
Finely chopped fresh coriander to garnish



Apply the salt, pepper, red chilly powder, turmeric, half the curry powder, ginger and garlic pastes to the chicken pieces. Marinate for about 2 hours.

Heat the oil in a heavy bottomed saucepan. Add the bay leaves and cumin seeds. Fry till the cumin seeds crackle. Add the onions and fry for about 4  minutes or till the onions are golden brown.
Add the red chilly paste, remaining ginger and garlic pastes. Fry for about 2  minutes. Add the coriander powder and the remaining curry powder. Fry for a few seconds.
Add the tomatoes and fry for about 5  minutes or till a thick gravy is formed.
Add the chicken and salt to taste. Mix well. Bring to a boil. Cover and cook on low heat for about 15  minutes or till chicken is well cooked and the gravy is thick.
Garnish with the potato straws (salli) just before serving.
TIPS:

Deep fried potato straws called salli in India are readily available at most Indian stores. Check for fresh stock. They can also be made at home. Shred the potatoes like matchsticks and deep fry till crisp and golden.
Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken.
Keep some extra amount of hot water ready if more gravy is desired.
Serve hot with: Cumin rice (Jeera Chawal), steamed rice or Indian bread (Roti).

these look fantastic one of my favourites i went out today to buy the missing ingredients today and i am making them now  what temp do you have the oven on to cook them please   ;D

patkats used to make a green marsalla in a jar  it was rearly nice when mixed with rice

Quote from: t-c on August 12, 2011, 07:56 PM
I've noticed a few recipes calling for Methi powder, and TBH, as I've ballsed up dry roasting  some spices earlier in my tries to making a curry (having over roasted the ingredients, and not knowing I had 

My question is, the best way to turn fenugreek seeds to powder, should they be dry roasted first, or just ground using the good ol' pestle n mortar?best to buy ground the danger is if you roast the seeds and slightly burn the taste will be bitter  hope this helps

Thanks.

Quote from: Brian39 on November 29, 2011, 03:21 AM
Hi, does anyone have any advice or trick that they can share with me to stop this?

Every time i use yogurt in a recipe (dose not seem to matter whether i its full fay plain natural of Greek i have tried both) it always curdles, i have tried adding it room temp, taking a little of the sauce and mixing it in before adding, adding a little at a time and letting it cook in, all with the same result 

i think the temp must be to high when you add it

sorry guys  what does bir stand for?
sorry

hi  im martin from oxford  loved curry from a very early age  love to cook at home have one kitchen unit full of spices love to learn new things from members knowledge is a wonderful thing  best wishes 

hi im new to this site  i also brought pat chapmans book the curry secret  what a waste of money to try to learn the basic curry sauce  lol