As a child I was very fond of dining out as it was quite a rare thing. But ever since I stepped out of home, I witnessed this fondness decreasing gradually. I started relishing home cooked food more than ever. That probably was one of the major motivations for me to start cooking myself. In a place away from home, I would miss Mom everyday. I would call her and ask for recipes, struggle in the kitchen to make something even half as good as hers.
This recipe is also my Mom’s and probably one of the most easy and comforting ones. It is easy to cook and easy on the tummy as well. Hope you guys enjoy it !
- Chicken – 500 gms (curry cut)
- Onion (chopped) – 3 medium
- Tomato (chopped) – 3 medium
- Ginger Garlic paste – 2 tbsp
- Mustard Oil – 2 tbsp
- Chicken Masala (MDH) – 2 tbsp
- Cumin seeds – 1 tsp
- Bay Leaf – 1
- Red Chili Powder – 1 tsp
- Turmeric – 1/2 tsp
- Salt to taste
- Water – 1 cup (as required)
- Corriander leaves (chopped) for garnish
- Heat oil in a thick bottomed pan, add cumin seeds and bay leaf and let it splutter. Add chopped onions and saute till translucent. Put in the ginger garlic paste and saute for another 2 minutes.
- Add the chicken, turmeric and salt and saute for another 10 minutes (or till they look slightly golden on the outside). Add the chicken masala, red chili powder and saute for another couple of minutes followed by addition of chopped tomatoes (you can use tomato paste for a smoother textured gravy). Saute till the tomatoes soften and leave oil.
- Add 1 cup of water, stir and cover. Cook for about 15 minutes, stir in between. Add more water if required. Garnish with chopped corriander leaves and serve with hot tawa chapatis.
Tip : If you want the nice red color to any curry, add 1/2 tsp Kashmiri Red Chili Powder (adds only color) which works like an organic food color.
P.S. Catch us first on Instagram – https://www.instagram.com/peptheparty/