Chicken Curry without Coconut

Ingredients:

Chicken 1lb / ½ kg
Onion chopped 1 cup
Tomato chopped ½ cup
Green chillies 4
Garlic minced 1 tsp
Ginger minced ½ tsp
Tamarind grape size
Poppy seeds ¼ tsp
Cashew 4-5
Peppercorns 4-5
Cloves 3-4
Cinnamon small piece
Cumin ¼ tsp
Coriander leaves chopped ½ cup
Mint leaves chopped ½ cup
Red chilli powder 1 tsp
Coriander powder 1-2 tsp
Turmeric powder ¼ tsp
Fenugreek seeds ¼ tsp(optional)
Salt
Oil

Method:

1. Clean and chop the chicken into pieces. Marinate the chicken with salt, lemon juice, turmeric and red chilli powder. Keep it in refrigerator for 30 mins or overnight.

2. Heat oil in a pan, add cloves, cinnamon and pepper corns. Add cumin and fenugreek seeds. Add cashew, poppy seeds and green chillies one by one and fry. Add mint leaves fry them for few minutes. Add ginger and garlic. Add chopped onion fry. Add chopped tomato and salt. Cook for few minutes. Add tamarind. Add red chilli powder, coriander powder and turmeric powder mix well. Finally add coriander leaves and mix well. Switch off the stove and let it cool. [Masala]

3. After cooling transfer the masala into a blender, add little water and blend into smooth paste.

4. Heat a tsp of oil in a large vessel/pan, add 2 cloves and fry. Add marinated chicken and cook for 5 minutes in low heat or until the chicken get cooked.

5. Now pour the masala into the chicken. Add 1 cup water (you can add more if you want) and little salt, cook for another 5 -10 minutes in low to medium heat. Switch off the stove.

6. Chicken curry is ready to serve. It goes well with poori, kadabu, roti, rice and biryani.