North Indian Chicken Curry
|Onions||2 Medium, cut in to chunks|
|Garlic||2 Clove (10 gm)|
|Jalapeno chile||2 Teaspoon (Minced Fresh Or Canned Seed Before Mincing For A Milder Curry)|
|Chopped ginger||3 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Canned tomato paste||2 Tablespoon|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Whole chicken||4 Pound|
|Coriander leaf||1 Teaspoon|
|Garam masala||1 Tablespoon|
In a blender or food processor, whirl onions, garlic, chile, ginger, and 1/4 cup of the water until pureed.
Pour into a 10- to 12-inch frying pan and cook over medium heat, stirring occasionally, until dry and thick, 15 to 20 minutes.
Reduce heat to medium-low; stir in oil, tomato paste, turmeric, cayenne, and yogurt.
Cook, uncovered, stirring occasionally, until thickened, 5 to 10 minutes.
Meanwhile, pull skin off chicken; discard.
Cut drumsticks and thighs apart; rinse meat and pat dry.
Add to sauce and turn to coat.
Cover and simmer, turning once, until meat at thighbone is no longer pink (cut to test), 40 to 45 minutes.
Add about 1 tablespoon more water if sauce begins to stick to pan.
Transfer chicken to a serving dish.
Skim and discard fat from sauce, then season to taste with salt.
Spoon sauce over chicken.
Decorate with Coriander leaf.
Offer Garam Masala to sprinkle over each serving.