Chilli chicken curry

2015-06-14
  • Yield : 1 large serving
  • Servings : 2 people
  • Prep Time : 30m
  • Cook Time : 20m
  • Ready In : 50m

Chilli chicken curry
This chilly chicken curry, despite its name is not as fiery as you would expect it to be and has a deceptively bright red color to spice up your dinner table.

Method

Step 1

Wash chicken and cut into medium sized pieces. Set aside.

Step 2

To make the tomato paste, melt the clarified butter in a pan, add the chopped tomatoes and cook on slow heat. Add stock to the paste mixture if it starts drying up. Cook till the tomatoes disintegrate. Set aside to cool and make a smooth puree in a blender.

Step 3

To make the chilli puree, melt clarified butter in a pan over medium heat. Add onions, garlic, ginger and saute for a few seconds. Add the soaked chilli with the water and cook till onions and ginger soften. Remove from heat, cool and blend to make a smooth puree.

Step 4

Melt butter in a pan over low heat. Remove pan from the heat. Add all the gravy ingredients except the salt. Mix well. Return to the pan to medium heat and saute for 4-5 seconds, Pour in one cup of chicken stock. Stir and mix in the chilli puree and simmer for a few minutes. Set aside.

Step 5

In another frying pan, melt 2 tbsp of clarified butter over medium heat. Add the chicken pieces and sear them evenly to brown on all sides. Return the gravy to low heat and add the seared chicken. Cover and cook till the chicken is tender and the gravy is thick. It should not take more that 5-7 minutes to cook the chicken. Add more stock ifyou think the gravy is drying up.

Step 6

Set aside, dress with fresh coriander leaves and serve.

My Notes
1. The chicken does not take too long to cook if you are working with boneless pieces.
2. The recipe works equally well with chicken leg pieces with bones.
3. Preferable use kashmiri red chillies to bring on that beautiful spicy red color.
4. You can use ordinary butter instead of clarified butter.

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