Basic Chicken Curry (Har-Roz ki Murgh Kari)
Ingredients
3 cloves garlic
6 quarter size slices fresh ginger
1 large onion, coarsely chopped
2 large tomatoes coarsely, chopped OR 1 (15 ounce) can tomato sauce
1⁄2 cup fresh cilantro, coarsely chopped
1 jalapeno peppers, stemmed and seeded
3 tablespoons vegetable oil
2 bay leaves
5 green cardamom pods, crushed lightly to break the skin
2 (1 inches each) cinnamon stick s
1 1⁄2 tablespoons ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1⁄2 teaspoon turmeric
1 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄2 cup nonfat plain yogurt, whisked until smooth
Grilled Tandoori Chicken
1 cup water, or as needed
Instructions
1. In a food processor, process together the garlic, ginger, and onion until minced. Remove to a bowl. Then process together tomatoes, cilantro, and jalapenos until smooth. Remove to another bowl and set aside.
2. Heat the oil in large pan over medium-high heat and cook bay leaves, cardamom pods, and cinnamon sticks, stirring, about 30 seconds. Add the onion-garlic mixture and cook until browned, about 7 minutes. Add the tomato-cilantro mixture and continue to cook, stirring, until all the juices evaporate and the oil separates to the sides, about 7 minutes.
3. Add the coriander, cumin, 1 teaspoon garam masala, turmeric, salt, and black pepper, then mix in the yogurt, stirring constantly to prevent it from curdling, and cook, stirring, until it is incorporated into the sauce.
4. Add chicken to sauce and stir to coat. Cover the pan and simmer about 10 minutes to blend the flavors. Add water for thinner sauce if desired.
Comments
This recipe is from 1,000 Indian Recipes by Neelam Batra. I chose it because I was looking for a nice chicken curry recipe that would let Art grill up some tandoori chicken. I didn’t want to use our standard Butter Chicken Curry and this recipe seemed like it would fit the bill. It was super tasty with lots of great flavors.
Shown here with Naan.
1,000 Indian Recipes