- Chicken (500g) – preferably fleshy pieces like thighs/legs
- Ginger and Garlic paste – 1 tablespoon – (10 garlic pods and 2 cm ginger)
- Curd – 100g
- Oil (1 tsp)
- Salt (1/3 tsp)
- Black Pepper (1/3 tsp)
- Cumin Powder (1/2 tsp)
- Coriander Powder (1/2 tsp)
- Garam Masala (1/2 tsp)
- Red Chilly Powder (1/4 tsp)
- Roasted Peanuts for Garnish (Optional) see below
- In a bowl add Chicken and add 100g of curd (a little more than 4 table spoons)
- Add ginger/garlic paste and 1 tsp of oil
- Add salt/black pepper powder/cumin powder/coriander powder/garam masala/red chilli powder
- Mix all of this well and keep in the fridge – preferably overnight, at least 30 mins
- Take the chicken marinade out and keep it outside till it gets back to normal temperature
- Heat a pan for a min and when it is hot and in full flame, add the chicken pieces and all the masala
- Add some water to the bowl, swirl it around so no spices are left behind and add it to the pan
- Reduce the heat to simmer, cover the pan with lid and let it cook for 15 mins for curry cut or 7 mins if you’ve used breast pieces
- Take the lid off, stir the chicken, raise the heat to full flame and cook till the gravy reduces.
- Move the chicken pieces to the side and let the gravy evaporate in the center. Might take 5 mins.
- When there’s enough gravy, switch the heat off, mix the chicken well so the gravy is nicely spread around and let it sit for 5 mins partly covered.
- Empty it out to a serving bowl and garnish it with either mint leaves, curry leaves, kasuri methi or crushed roasted peanuts