1 hour 20 mins
- 1 kg chicken
- 1 cup thick yoghurt
- 1 ½ tbsp ginger garlic paste
- 1 tbsp Rajah Chilli Powder
- 1 tsp Rajah Turmeric Powder
- 1/2 tsp Rajah Pepper Powder
- 1 tsp Rajah Cumin Powder
- 1 tsp Rajah Coriander Powder
- 1 tsp Rajah Garam Masala Powder
- 1 tsp salt
- 2 tsp lemon juice
For the curry:
- 3 large onions, thinly sliced
- 1 onion, thinly sliced (to make birista/ crispy fried onion)
- 2-3 green chillies
- 2 Rajah Bay Leaves
- 2-3 Rajah Dried Red Chillies
- 2 x 1 inch Rajah Cinnamon/Cassia
- 4-5 Rajah Green Cardamoms (roughly pounder in pestle mortar)
- 4-5 Rajah Cloves (roughly pounder in pestle mortar)
- 1 black cardamoms (roughly pounder in pestle mortar)
- 1 tsp sugar/sweetener/jaggery
- 3-4 tbsp mustard oil/ veg oil for the curry, plus 1 tbsp for frying the onions
- Place all the ingredients for marination in a large bowl and mix everything well. Leave to marinate for at least 1 hour.
- In a large pan, add oil on medium-high heat. When hot add bay leaves, dried red chillies, cinnamon, cloves and cardamoms and sauté are for few seconds.
- When you get the aroma of the spices, add the sliced onions and sauté on medium-high heat until the onions turn soft and start browning. This takes around 6-7 minutes.
- Now slowly add chicken along with the marinade and cook on medium heat for 5-6 minutes stirring continuously until the chicken loses its rawness.
- Then lower the heat and cover and cook for 25-30 minutes. Stirring intermittently.
- Meanwhile, heat 1 tbsp of oil in a skillet on medium-low heat and the sliced onions. Fry the onions stirring constantly until they turn brown and crispy. remove with a slotted spoon and set aside.
- After 25-30 minutes, do a taste test, stir in slit green chillies and sugar and salt if required. Cover and continue cooking for another 8-10 minutes.
- Finally, add some chopped coriander leaves and fried onions and take off the heat.
- Serve it hot with pulao or paratha.