Ingredients
Method
- Heat the oil in your pan and add the tomatoes, fried onions, ginger and garlic. Mix and cook covered for 5 minutes. The tomatoes should have softened by now. Break them down with your cooking spoon, then add the whipped yogurt. Mix quickly so the yogurt doesn't curdle.
- Add all the whole and ground spices. Saute for 2-3 minutes, then add the chopped chicken and whole green chillies. Mix, then cook covered for 10 minutes on a medium low flame.
- After ten minutes, take off the lid and increase the flame to medium. Saute the chicken until most of the water has dried up. Serve with a sprinkle of fresh cilantro and naan.
Video
Notes
The yogurt. Adding yogurt in curries can seem tricky, but there's two things you should always do. Have the yogurt at room temperature before adding it, and always have it whipped. By that I mean just mix it so it is completely smooth. These two steps prevent yogurt from curdling once it hits the hot pan.
The onions. Don't worry if you don't have any fried onions at home. Just thinly slice 1/2 an onion and fry it in 3 tablespoons of oil. Stir occasionally until the onions are a light golden brown. Then carry on with the recipe as mentioned above.
The chicken. I always use chicken breast fillets for my hands, but you can use skinless chicken thighs. You can also use bone in chicken. Use one whole chicken cut into 10-14 pieces. The cooking time will increase, and I would reverse the process. That means that I would fry the chicken in the oil and ginger and garlic. Once it gets some color on it I would add the remaining ingredients, mix and cook covered for about 15-20 minutes.