I have made this recipe by combining Mom's Chicken Curry, Didi's Chicken Curry, and by adding my own little tweaks. You will see that this recipe uses a lot of whole spices. They really do make a difference in the taste, so if you don't have the whole spice on hand you can use the ground version but it really won't come out the same. This dish takes about 2 1/2 hours to cook and usually serves about 5 people.
What you need:
1/3 cup of canola oil
3 large bay leaves
2 black cardamoms
15 green cardamoms
3 anise seeds
7 whole cloves
1 1/2 tsp cumin seeds
2 large red onions, chopped
7 to 9 chilies, put in the grinder
12 cloves of garlic, put in the grinder
2 inches of ginger, put in the grinder
(you can grind the garlic and ginger together but do not grind all three together. Didi says it will mess up the taste and I'm too afraid to see what it would taste like)
25 chicken wings (or three pounds of chicken chopped into 2 to 3 inch pieces)
19 rounds of the black pepper mill (probably about tsp regular ground black pepper)
1/2 tsp turmeric powder
1/2 tsp cumin powder
2 tsp coriander powder
1 1/2 tsp MDH Tandoori Chicken from box (my secret ingredient!)
2 tsp MDH Chicken Curry powder from box
7 to 9 stems of cilantro, washed and destemed
3 tbsp lemon juice concentrate (probably about 1 whole lemon squeezed)
1 tsp fenugreek leaves
3 tbsp plain yogurt
1 cup water
Step 1: Heat the oil and bay leaves until the bay leaves start to brown. Add the other whole spices and let them sizzle for a minute. They will start to puff up. Watch for popping seeds! Add the chopped onions and stir well. Cook the onions for 5 to 10 minutes on medium heat, until the onion starts to get brown around the edges.
Step 2: Add the grinded chilies to the onion mix, stir well and cook for 1 minute. Add the ginger and garlic to the mix, stir well and cook for 1 minute. Add the chicken, turmeric, and black pepper, stir well and cover with a lid. Allow to cook for 10 to 15 minutes making sure to stir frequently to prevent burning. The onion will turn to water. You want to cook until the water from the onion is about half way gone.
Step 3: Add the ground spices to the chicken, stir well and cover with a lid. Allow to cook for another 10 to 15 minutes making sure to stir frequently to prevent burning.
Step 4: By now the chicken should look rather brown and the gravy should appear very thick. Add the cilantro and lemon juice to the chicken, stirring well. Add the fenugreek and stir well. Add the yogurt and stir well. Cover with a lid and let cook for 5 to 10 minutes stirring occasionally to prevent burning.
Step 5: Add the water and allow to cook for 10 to 15 minutes covered. Make sure to stir occasionally to prevent burning. Turn off the heat once the gravy has reached your desired thickness.
Serve with naan (we found some awesome Stonefire mini naan at Costco!), rice, or whatever you desire!
What you need:
1/3 cup of canola oil
3 large bay leaves
2 black cardamoms
15 green cardamoms
3 anise seeds
7 whole cloves
1 1/2 tsp cumin seeds
2 large red onions, chopped
7 to 9 chilies, put in the grinder
12 cloves of garlic, put in the grinder
2 inches of ginger, put in the grinder
(you can grind the garlic and ginger together but do not grind all three together. Didi says it will mess up the taste and I'm too afraid to see what it would taste like)
25 chicken wings (or three pounds of chicken chopped into 2 to 3 inch pieces)
19 rounds of the black pepper mill (probably about tsp regular ground black pepper)
1/2 tsp turmeric powder
1/2 tsp cumin powder
2 tsp coriander powder
1 1/2 tsp MDH Tandoori Chicken from box (my secret ingredient!)
2 tsp MDH Chicken Curry powder from box
7 to 9 stems of cilantro, washed and destemed
3 tbsp lemon juice concentrate (probably about 1 whole lemon squeezed)
1 tsp fenugreek leaves
3 tbsp plain yogurt
1 cup water
Step 1: Heat the oil and bay leaves until the bay leaves start to brown. Add the other whole spices and let them sizzle for a minute. They will start to puff up. Watch for popping seeds! Add the chopped onions and stir well. Cook the onions for 5 to 10 minutes on medium heat, until the onion starts to get brown around the edges.
Step 2: Add the grinded chilies to the onion mix, stir well and cook for 1 minute. Add the ginger and garlic to the mix, stir well and cook for 1 minute. Add the chicken, turmeric, and black pepper, stir well and cover with a lid. Allow to cook for 10 to 15 minutes making sure to stir frequently to prevent burning. The onion will turn to water. You want to cook until the water from the onion is about half way gone.
Step 3: Add the ground spices to the chicken, stir well and cover with a lid. Allow to cook for another 10 to 15 minutes making sure to stir frequently to prevent burning.
Step 4: By now the chicken should look rather brown and the gravy should appear very thick. Add the cilantro and lemon juice to the chicken, stirring well. Add the fenugreek and stir well. Add the yogurt and stir well. Cover with a lid and let cook for 5 to 10 minutes stirring occasionally to prevent burning.
Step 5: Add the water and allow to cook for 10 to 15 minutes covered. Make sure to stir occasionally to prevent burning. Turn off the heat once the gravy has reached your desired thickness.
Serve with naan (we found some awesome Stonefire mini naan at Costco!), rice, or whatever you desire!
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