I am not a chicken fan, i can have it but i do not enjoy eating this bird a lot. But this dish is different, i love this chicken dish because the flavour is mysterious. Since i know the recipe i know what goes in the sauce, yet every time i have this one i wonder if i added something by mistake that i can’t figure. The texture is smooth, the sauce base is made of herbs, spices, garlic and walnuts and is slightly reminiscent of our Indian Korma but has a completely different flavour, something that i really can’t explain here. It is not sweet or hot or sour, it tastes different and mysterious is all i can say. Last evening i made this for my friends and they loved it. According to them, i don’t make anything better than this…hmmmmm. So here it is i am sharing my well kept secret recipe with you, hope you love the dish just as much as i do. Feel free to make changes in qualities if you dont like mine, i like garlic and onion so i put a lot of that because that makes the sauce thick without water but if you are not a huge garlic fan then put the amount you are comfortable with.
Since it was an evening with friends i made 1 kg and 500 gms chicken, that was for 8 people. I still have some leftover in the fridge.
Serves: 8-10 people
Cooking Time: 45 minutes-1 hour
Chicken: 1.5 kg. Cut into pieces
Onions: 10 big onions, sliced.
Garlic: 1 whole. 12-15 pods.
Walnuts: Half cup
Indian Garam Masala: 2 heaped tablespoon
Coriander Powder: 2 heaped teaspoon
Garam Masala Whole Spices: Cinnamon stick-1 small, Cloves:3-4, Coriander seeds: 1 tablespoon, Cumin:1 teaspoon, Dried red chillies:2, Pepper: 1 tbsp, Star anise: Just a small part of the flower (This is a strong spice, use just a small portion of the flower, less than half is my suggestion.)
Cumin Powder: 1 Teaspoon
Bay Leaf: 3-4
Paprika or Chilli powder: 2 tablespoon (Or the amount you prefer)
Fresh Coriander: For Garnish
Olive/ Any Vegetable Oil
Make the pastes:
- In two tablespoon oil cook sliced onions. Cook till they caramelize (Turn light brown). Turn the heat off, let this cool. Divide this in 2 parts. Make paste of one part in a blender, leave the other part aside.
2. Walnut Paste: Blend the garlic, walnut and dry garam masala. They will form a coarse paste.
In a hot deep pan, pour some oil, add the caramelized onions, bay leaf, and let this cook a few seconds, add the chicken, salt mix everything well. Cover the pan and let this cook for about 5-7 minutes. Now add the walnut paste, mix the paste very well with the chicken and the onion, add the paprika or chilli powder, cumin powder, coriander powder, mix all together. Cover and let this cook for another 1o minutes on low heat. No need to come and check and the onions, chicken will release water. Come back after 10-12 minutes, now add the garam masala powder, mix everything together. Keep the lid on and let this cook on low heat. Stir occasionally. After some 30 minutes you will see the chicken will change colour, the curry will get thicker, now increase the heat a little, this will help the curry to get a red colour, stir occasionally. Check the chicken after 45 minutes. The curry should have thickened and meat should be tender now.
The dish is ready, garish with coriander and serve.
This dish tastes great with white steamed rice.