A spicy and tangy boneless chicken curry that has a beautiful creamy taste. I like to smoke it in the end to create a dhabba style feel. The recipe is very straight forward and easy to follow.
- 1 kg boneless chicken, cut in cubes
- 1/2 cup yogurt
- 2 tbsp ginger and garlic paste
- 1/4 tsp garam masala
- 1/2 tsp red chilli powder
- Salt, according to taste
- 5 medium tomatoes, skin off, blended
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp crushed black pepper
- 2 chopped green chillies
- 1/4 cup butter
- 1/4 cup fresh coriander leaves, chopped
- 1 tbsp lemon juice
- 2 tbsp ginger, julian cut
- 1/2 cup cream
- 4 tbsp Oil
- Roast cumin seeds and coriander seeds separately, crush them and set aside.
- Take the skin off your tomatoes and grind them. Set aside.
- In a pan, on medium heat, put chicken with yogurt, ginger garlic paste, garam masala, red chilli powder and salt. Cook until the chicken is tender and dry. Add oil at this stage.
- Now add tomatoes, crushed black pepper, roasted cumin seeds, roasted coriander seeds and oil. On high flame, mix it until the oil comes to the surface.
- Add lemon juice, cream, butter, green chillies, julian cut ginger and chopped fresh coriander. If you like more curry than add some water at this stage. Let it simmer on low flame for 10 minutes or until oil comes to the surface. Turn the flame off.
- To smoke, put a hot coal in a small metal bowl and place it in the pan. Immediately put a few drops of oil on it and cover. Let it sit for 10 minutes.
- Garnish with ginger, green chilli and coriander leaves.
Adjust spice level to your liking. If you like more spicy then increase red chilli powder. You can also add 2 tbsp of lemon juice if you want a more tangy flavour. Enjoy with tandoori roti, naan or plain boiled rice.
Aa jao doston “Boneless Handi” tayya hai!!