Chicken curry with chapati!

Marinade for the chicken
 
INGREDIENTS

4 tbsp. plain yoghurt
½ tsp. ginger paste
½ tsp. garlic paste
¼ tsp. turmeric powder
1 tsp. cumin/coriander powder
pinch of red chili powder
1 tsp. lemon juice
¼ tsp. salt

Set aside for at least 2 hours if possible.

ADDITIONAL INGREDIENTS
3-4 grated or chopped onions
4 tomatoes, chopped roughly then blended into a puree with quarter cup milk
1 level tbsp. tomato paste
3-4 green chilies, or to taste
1 tsp. coriander powder
½ tsp. cumin powder
¼ tsp. turmeric powder
1 tsp. garam masala
3-4 potatoes, quartered( if you like)
½ tsp. ginger/garlic pastes
3 tbsp. cream (fresh or any at hand)
salt to taste
4-5 tbsp. oil
1 tsp. cumin seeds
1-2 sticks cinnamon
2-3 tbsp. coriander leaves

INSTRUCTIONS
Heat the oil, add cinnamon stick, cumin seeds and 1 slit green chili, followed by the onions. Fry until onions are golden brown. Add the ginger/garlic pastes. Fry for a few seconds then add the chicken pieces. With the heat on high, cook them for about 3-5 minutes, turning them over to seal the other side. Once the color of the chicken turns pale/white, add the tomato paste and the cumin, coriander and turmeric powders. Mix and cook for a minute or two, then add the blended tomatoes and a tsp. of salt.

Cook until the tomatoes thicken, add some water if necessary, then cover your pan and cook for 8 minutes. Remove the lead and add the potato quarters and the remaining green chilies, cover it again and cook for about 5 minutes, just to cook the potatoes. Open again, if you need to add some water go ahead, and then add the cream. Adjust salt if needed. Cook for 5 minutes on very low heat, sprinkle garam masala and coriander leaves. Turn off the heat and serve!

 

NB: Eat with rice or chapatis!