behnchod, indian curry recipe.
chicken curry.
Ingredients:
marinade:
1kg chicken leg/thigh/drumstick, boneless, skinless, cut into cubes.
2 tsp garam masala.
1 tsp turmeric.
2 tsp cumin powder.
2 tsp coriander powder.
1 tbsp Kashmiri chilli powder.
1 tbsp red chilli powder.
2 tbsp mustard oil.
1 tbsp ginger garlic paste.
1/2 lemon, juiced.
1/4 cup full fat yogurt.
curry:
1/4 cup ghee.
1-2 tsp cumin seeds.
2” stick cinnamon.
3 dried red chilies.
1 tsp black mustard seeds.
6-8 curry leaves.
3 green cardamom.
1 black cardamom.
2 red onions, small dice.
3 bird’s eye chillies.
3 tbsp ginger garlic paste.
1 tbsp tomato paste.
6 roma tomatoes, small dice.
2 tsp garam masala, + small pinch.
1 tsp turmeric.
1/4 tsp kala namak (black salt.)
2 tsp kashmiri chili powder.
1 tbsp chili powder.
1 tsp cumin powder.
1/2 tsp asofetida.
1 tbsp coriander powder.
1 + 1 tsp kasuri methi.
chopped cilantro leaves.
2 tbsp butter.
1-2 tsp jaggery/honey.
1/2 lemon juice.
Equipment:
mixing bowl.
large pot.
Yield:
~6-8 servings
Execution:
marinate.
Add the mustard oil to a small saucepan and heat until lightly smoking.
Remove from the heat, let cool until lukewarm.
Add the Kashmiri chili powder and mix, add the rest of the spices and combine with the chicken.
Season generously with salt and cover, place in the fridge to marinate for 8-24 hours.
2. cook.
Place a large pot over medium heat, add ghee, and once shimmering add the cumin seeds, mustard seeds, curry leaves, cinnamon stick, cardamom and whole chillies.
Cook for 30 seconds or until aromatic.
Add the onions and a pinch of salt, increase the heat to medium-high, and saute the onions until they are browned around the edges.
Add the bird’s eye chilli and ginger garlic paste, cook until lightly browned and aromatic.
Reduce the heat to medium-low, add the garam masala, cumin, coriander, chili powder, black salt, turmeric, kala namak and asofetida. Cook these spices until aromatic and begin to darken slightly, add a touch of water to prevent the spices from burning.
When making any curry, properly cooking your spices is essential for achieving the fullest flavor potential. The process of heating spices in oil activates and releases fat-soluble compounds, such as essential oils and aromatic molecules. These compounds are absorbed by the oil, which serves as a carrier, allowing the flavors to disperse evenly throughout the dish as it simmers. Additionally, cooking the spices at the right temperature prevents them from burning, which can cause bitterness, while enhancing the depth of flavor, color, and texture. This step also neutralizes any raw, harsh notes in the spices, resulting in a more harmonious and well-rounded taste profile.
Add the tomato paste, cook until it starts to stick to the bottom of the pot and develops a deep brownish-red colour.
Add the tomatoes and continue to stir. Keep cooking until the tomatoes have broken down and have formed their own cooking liquid.
Reduce this liquid until the fat seperates and most of the liquid from the tomatoes has evaporated.
add the chicken and enough water to cover, increase the heat to high and bring to a boil.
Reduce the heat to low and cover with a lid, simmer for 20-25 minutes or until the gravy has reached a thick, coating consistency and the spices have become mellow and smooth tasting.
Add the jaggery, a pinch of garam masala and kasuri methi, let simmer for 5 more minutes.
Cut the heat, add butter and chopped coriander.
Season to taste with lemon juice and salt.