Hi everyone nomoshkar and welcome to Curries
with Bumbi.
Whenever it comes to cooking a chicken curry
we have this habit of always adding onions
but you know what you can still cook a delicious
chicken curry without using any onions at
all and this recipe my friends is going to
prove that.
Just give it a try and you will fall in love
with it because it is that delicious.
Okay so enough of talking, now let’s get
started.
The very first thing we need to do is to make
that magic spice blend.
We need some whole coriander seeds, cumin
seeds, mustard seeds.
You can even use yellow mustard seeds.
We also need poppy seeds and a dry red chili.
Add hot water and let it sit for about an
hour or two.
After that drain out the water through a strainer.
Remember to use a strainer with a fine mesh.
If the holes of your strainer are big then
there are chances that you will lose all the
poppy seeds while draining the water.
It happened to me so I thought of mentioning
this point in this video as poppy seeds are
expensive and you do not want them to go into
the drain.
Put them into a blender jar.
If poppy seeds are unavailable where you live
then use 8 to 10 cashew nuts instead.
Add water and blend everything to a fine paste.
Next we need to make ginger garlic paste.
Here I have taken some garlic and ginger.
Add these to the blender with little water
and blend to a smooth paste.
Coming to marinating the chicken.
I have taken chicken with bones, add the ginger
garlic paste, then turmeric powder, the sunshine
of Indian cuisine, plain unflavored yogurt
little oil.
Mix very well and if you have time in hand
then please marinate it for about an hour
as the chicken tastes so much better if gets
marinated.
Next i need potatoes.
Now, I am using potatoes as my husband just
cannot think of a chicken curry without potatoes
so better not to disappoint him but you can
definitely leave it out.
Potatoes are worth adding in a chicken curry
as they become really flavorful after absorbing
all that goodness from the gravy.
Then I also chopped a large tomato.
Start by heating a pan over medium high heat.
Add some oil.
I need these whole spices, dried bay leaf,
a cinnamon stick and green cardamoms.
Add them to the hot oil.
Then reduce the heat to low and add the marinated
chicken with all that marinade.
The reason why you need to lower the heat
in the beginning is that you do not want the
yogurt to curdle once it touches the hot pan.
So lower the heat, stir for a few minutes
so that the yogurt comes up to the temperature
on a slow heat and then after a few minutes
you can increase the heat to medium high.
In the beginning you will see the chicken
releasing a lot of water.
Keep on stirring on medium high heat till
all that water starts reducing.
A time will come when you will see all that
water has disappeared and you will see the
oil leaving the sides.
See there is no more liquid, and all you can
see now is that oil.
This is the point you will know that your
chicken is well fried.At this stage i added
kashmiri red chili powder, you can even use
paprika.
Then comes the spice paste that we made earlier.
Stir very well on medium high heat for a few
minutes till the raw smell from those spices
goes away and you get this toasted smell of
those spices.
This will take a few minutes.
Then add the chopped tomatoes.
Stir till the tomatoes get softened.
Next add salt and the potatoes.
Stir till the potatoes get well mixed with
chicken and those spices.
Then to balance the sharp flavor from all
those spices i always add some sugar but you
leave it out if you choose to.
Okay now everything looks well mixed so next
comes the liquid medium.
I added about a cup of water to my blender
jar in which I made that spice blend to take
out all that goodness and many of you know
by now that I have a habit of doing this.
Then I added 1 more cup of warm water.
As soon as the gravy comes up to a boil, cover
it and let it get cooked on low heat for about
20 minutes.
From time to time uncover, give a stir and
cover again.
You can add warm water if you see the gravy
is drying up.
Let’s check whether the chicken has turned
soft or not.
My chicken looks perfect.
Do a taste test and adjust the seasonings.
Now here on a separate burner i have put a
small pan on medium high heat.
To this I added ghee.
As soon as the ghee becomes hot, take it off
heat and add garam masala powder.
Always remember to do this off heat or else
the garam masala powder will burn.
Then add this fragrant goodness to the chicken.
Then I like adding little lemon juice.
Then cover it on low heat for about 2 minutes.
Finally some freshness to the curry and my
favorite, chopped coriander leaves.
This goes very well with roti, naan and even
rice.
That blend of all those seeds makes this curry
extremely delicious and quite different from
your regular chicken curry.
Please try this recipe and your lovely feedback
is always appreciated.
Please hit that like button if you enjoyed
watching this video and if you are new to
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as it means a lot to me.
Eat healthy & stay healthy.
Bye bye.
