My hubby was bored with the regular chicken dishes I prepared. He wanted some change. I usually prefer gravy items more than dry dishes whether its veg or non-veg. Also, I am always reluctant to try something altogether new as I always have some fear thinking it might not turn good, how it will taste, it should not go waste.
This time my hubby shared a spicy chicken curry recipe with me which I shall share later as I had not clicked any pictures. While I also tried out a dry chicken recipe – Chicken Sukkha.
- 500 gms chicken (cleaned and cut into medium-sized pieces)
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp ginger garlic paste
- 2 tsp lemon juice
- salt as per taste
- 1 medium-sized onion, finely chopped
- 1 medium-sized tomato, finely chopped
- 1 tsp garam masala
- 1 tsp coriander powder
- 1/4 tsp black pepper powder
- 1/2 tsp tamarind pulp
- few sprigs of coriander leaves, chopped for garnish
- 3 tbsp olive oil
- Marinate the chicken with red chilli pwd, ginger garlic paste, lemon juice, turmeric powder and salt at least for 2 hours. I usually prefer keeping the chicken marinated for overnight.
- Heat 2 tbsp oil in a non stick pan. Fry the marinated chicken till slight brown and dry.
- Remove it in a separate dish and keep aside.
- In the same pan, add remaining oil. Add the onion and saute till transparent.
- To this add the tomatoes and coriander powder. Saute till tomatoes are cooked and oil begins to separate.
- Add the fried chicken pieces to this. Add little water and allow to cook till the chicken pieces are soft.
- Dilute the tamarind pulp in little water and add this to the cooked chicken pieces.
- Add garam masala, pepper powder. Check the taste and add salt if required.
- Garnish with coriander leaves and serve hot with roti, chapatis or rice.