Chicken Ra Ra

Honestly speaking, none of us liked this curry even if it looked great.

Ingredients:-

Whole chicken – 1000 grams

Onion – 3 big + 1 medium

Greenchilly – 2 numbers + 2 numbers

Ginger – a big piece (thumb sized) +  1 tbsp ( julienned)

Garlic – 5 big cloves + a whole bulb

Tomato – 1 medium + 1 medium

Coriander powder – 1/2 tsp ( heaped)

Red chilly powder – 1/2 tsp + 3/4 tbsp

Turmeric powder – 1/4 tsp

Salt – 11/2 tsp (approx.)

Water – 2 cups + 1 cup

Fried cumin powder – 3/4 tsp

Kasoori methi – 3/4 tsp

Garam masla powder – 1 tsp

Almonds/ Cashewnuts – 10 numbers ( I had used 25 grams of almonds & this is the reason why my gravy turned out to be lighter in color)

Oil – 1/2 cup, to deep fry

Chopped cilantro to garnish

Method:-

Soak the almonds in hot water for 1 hour. Remove the skin & grind to a smooth paste adding little water.

Cook together 3 big onions, 5 big garlic cloves, a big piece ginger, 2 greenchillies & 1 tomato adding 1/2 tsp of red chilly powder, 1/4 tsp of turmeric powder, 1/2 tsp of coriander powder, 2 cups of water & salt. Bring to a boil & cover cook for around 35 minutes. Let cool to room toemperature. Grind to a smooth paste without adding water.

Cook chicken pieces in the ground spice- onion paste adding 1 cup of water & enough salt for 40 minutes/ till done.

Chop 1 medium sized onion finely & keep aside. Deep fry the chopped onion in hot oil till golden brown & crisp. Keep aside. Also fry a whole garlic bulb ( chopped), 2 greenchillies ( chopped) & 1 tbsp of julienned ginger in the same oil till golden brown & crisp. Drain & reserve.

Heat 1 tbsp of oil (take this from the oil you had used for deep frying) & add the red chilly powder. When the raw smell disappears add the cumin powder, garam masala powder & kasoori methi powder. Add 1 sliced tomato & saute for 2 minutes on low heat & now add the chicken pieces along with it’s gravy & let boil. Cook on low heat for 5 minutes. Add the fried onions, greenchillies, garlic & ginger; cook for 5 more minutes. Finally add the ground almond paste & chopped cilantro. Mix well & remove from heat.

This curry is on the thicker side.

Have this gravy with roti/ naan.

Note:- Please use 11/2 tbsp of kashmiri chilly powder instead of red chilly powder for more color. The original recipe calls for cashews.

Source:- Mrs. Lakshmi Nair

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This entry was posted in chicken, Lakshmi Nair recipes, North Indian. Bookmark the permalink.

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