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The ingredients needed to cook Chicken Curry (with a twist):
- Provide 1 Kilo Chicken (Cut into medium size pieces)
- You need 1 Tablespoon Pepper
- Prepare 1 Tablespoon Cayenne Pepper (Red chilli powder)
- Prepare 2 Tablespoons Coriander Powder
- Get 1/4 Teaspoon Turmeric Powder
- Take 1 Red Onion Large (or 2 small) - Sliced very thin
- Take 1 Tomato (Chopped)
- Prepare 2 Tablespoons Ginger Garlic Paste
- Prepare Coriander Leaves Fresh
- You need 1 Teaspoon Lime Fresh Juce
- You need Salt (to taste)
- Provide 2 Tablespoons Oil
- Prepare 1/8 Cup Butter
- Use 1 Tablespoon Garam Masala
Instructions to make Chicken Curry (with a twist):
- Lightly (very) butter a baking pan and line the cut chicken pieces into the pan. Generously season with salt and pepper. Pop this into the oven for about 30 mins at 350 degree F. I usually start slicing the onions and tomatoes when the chicken is in the oven.
- Saute the onions till they are lightly brown about 5 to 7 mins (I've added some images). I generally add the turmeric powder at this time. Hint: If you sprinkle a pinch of salt the onions will cook faster. Salt absorbs the moisture from the onions.
- Add the Ginger garlic paste and saute till the raw smell of the paste is gone (about 1 min)
- Now add the spices followed by the chopped tomato. Keep stirring like your life depended on it till you see the oil come out of the mixture. The oil coming out is a sign that the masala is cooked.I sometimes add a little bit of water if i feel that the mixture is too dry.
- Now take the chicken out of the oven (doesn't it look beautiful :)). I add the chicken juices to the masala followed by a cup of water to create a nice sauce. To the sauce add the chicken pieces. Scrape every bit of the remnants from the pan and add to the sauce.
- I generally cook the curry for about 15 to 20 mins. Finish off with some fresh coriander and the lime juice. My dad adds a pinch of sugar to counter the acidity, but i generally avoid that part.
- Serve with rice or chapati.
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