South Indian food is second on my priority list. And I love cooking South Indian food. When tempered with mustard seeds and curry leaves this chicken curry gives a unique flavor in the curry. There are two steps in the curry. First the chicken is marinated with very basic spices and then cooked. After that this chicken curry is fried in mustard and curry leave temper. Curry Murgh goes well with steamed rice or roti. You can serve it as party starter too. Here goes the recipe …
- Chicken – 1 kg (Cut into curry cut)
- Yogurt – 150 gms
- Garlic Paste – 1 ½ tsp
- Ginger Paste – 1 tsp
- Turmeric Powder – ½ tsp
- Red Chilli Powder – 1 tsp
- Coriander Power – ½ tsp
- Cumin Powder – ½ tsp
- Garam Masala Powder – ½ tsp
- Salt – To taste
- Oil – 4 tsp
- Onion – 3 (Medium – very finely sliced)
- Mustard Seed – ½ tsp
- Curry Leaves – 2 sprig
- Marinate the chicken with the ingredients mentioned under for marination. Keep aside for 1 hour.
- Heat 2 tsp oil in a heavy bottomed kadai or pan. Put the marinated chicken in kadai and keep sautéing.
- After 7-8 minutes add salt. Cover the pan and cook till chicken is tender.
- Take another pan and heat 2 tsp oil.
- Now temper the oil with mustard seed and curry leaves.
- When curry leaves stop to splutter add chopped onion. Fry till onion turns translucent.
- Now add cooked chicken and fry till all mixed together and onion coats the chicken pieces.
- Serve hot with steamed rice or roti.