Mughal Chicken curry

Method

• step 1

  Boil the chicken, till its semi coocked, separate the chicken from the stock and reserve the stock

• step 2

  Mix the curd + Ginger garlic paste + chilli + turmeric powders and set side

• step 3

  Dry roast the masala i.e. Almonds+cumin+corriander+cloves and powder them and set aside

• step 4

  Pure the onions and then the tomatoes and set aside

• step 5

  Heat the Ghee or oil in a large kadai or wok. Once it is hot, add the bay leaves + black cardamom + cinnamon stick and let is release its aroma. After about 3 minutes, add the pureed onion and let it turn slightly brown. This might take a while, but keep stirring occasional as the onion puree can stick to the bottom of the pan

• step 6

  After the onion has turned slightly brown (do not burn it) add the tomato puree and let it simmer for about 5 minutes

• step 7

  When you feel that the mixture is releasing its aroma, add the cur mixture (tip, take the wok off the fire and add the curd, as it could curdle, mix well and then put the wok back on the heat)

• step 8

  Once this onion+tomato+curd mixture begins to release the oil (you will notice the oil surfacing on the top) add the powdered masala and let this mixture cook for about 5 minutes. Revel in the aroma

• step 9

  Now add the chicken and a little stock, add more stock depending on the consistency you desire (this must be a thick curry not a watery one) then add the soaked kasuri methi and the water it has been soaking in and shut the wok and let it simmer for a few minutes

• step 10

  Check if the chicken is done and take it off the heat. Serve with rice.