Chicken Curry

Sometimes I feel like experimenting with my basic recipes – to see if changing an ingredient brings in a difference in taste? texture??. And then during the process of working with changing ingredients – it helps me learn what works and what else can be tried :). This time It was the absence of raw tomatoes that made me go for the tin of Hunts Tomato paste and work on my basic recipe (I just keep 1 can – before I get a chance to do my grocery – for just incase I need it moments). The tomatoes really worked and gave me a very nice smooth and tasty gravy!

Recipe source: This is a basic home recipe – no frills to it. I am sure it is out there in many other houses. 🙂


This is what you need:

– 2 tablespoons oil
– 5-6 chicken drumsticks
– 2 tablespoons tomato paste – (this one really works – if you want to give it a try) – if not then 2 medium-sized tomatoes – roughly chopped
– 1 tablespoon ginger garlic paste
– 1 medium onion – thinly chopped
– 1 teaspoon cumin seeds
– 2 green chillies (slit into half)
– 2 dry red chillies (slit into half)
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– 1/2 cup hot water
– 1/2 cup fresh cream/sour cream/milk/yoghurt
– 1/4 cup mint/cilantro leaves
– salt to taste

This is how you make:
Step 1: Take a medium-sized sauce pan (Non stick is good). On medium heat – heat oil and add cumin seeds/green chillies and red chillies. Add onions and saute till onions just start to turn brown – then add ginger garlic paste and saute for about 30 seconds. Now add the tomato paste and saute till for about 2-3 mins.
Step 2 – Now add: Turmeric powder, coriander powder, garam masala powder, red chilli powder. saute till all these are mixed well with onions and tomatoes.
Step 3: Now add hot water and cook till the water boils (this really should be about a minute or so – since we are adding hot water). Now add salt. Do a taste test here and adjust as needed.
Step 4: Fold in Chicken and let it cook till chicken is tender. keep stirring occasionally.
Step 5: Once the chicken is tender. Add fresh cream and stir it on high flame – till it is completely incorporated. Now add coriander and fresh mint. switch off the heat. cover and let it rest for about 5-10 mins.

I really really loved the color and the texture of this gravy. Serve it with plain rice/roti or naan.
I am a fresh ingredients user – but sometimes it doesn’t hurt to use canned ingredients… all the more a good reason if they turn out this good. 🙂

If you are a vegetarian – you can use choice of any of your favorite vegetables or Tofu??

Enjoy! Have Fun….

Murgh Malai –

is chicken marinated in cheese and whip cream and served on a bed of white rice. My husband had been requesting this dish for quite some time and giving me vague specs on how the consistency should be!!! it should be creamy, not sweet and he definitely dint want yoghurt in this dish. Based on these specs, I developed a frame of this recipe and crossed my fingers and toes before I served it for dinner.
The verdict – I must say was very rewarding ;).

This is what you need:
1 Kg Chicken
2 tablespoons ginger garlic paste
1 cup grated cheese (I used mozzarella)
1/2 cup heavy whip cream
1 tablespoon lime juice
1 tablespoon garam masala powder
Salt to taste
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1 medium onion sliced
1 medium onion thinly chopped
1 medium tomatoes
3-4 slit green chillies
2-3 dry red chillies
1 teaspoon cumin seeds
1 tablespoons cashew paste (optional)
teaspoon of chopped almonds for garnish

This is how you make:

Step 1: Mix together the ginger garlic paste, turmeric powder, garam masala, lime juice, red chilli powder, cheese, whip cream and salt. Add the chicken and mix well. Set aside to marinate for one hour, preferably in a refrigerator.

Step 2: Heat 2 tablespoons of oil in a deep pan. Saute cumin seeds, sliced onions and green chillies till onions turn translucent. Cool and grind to a smooth paste.

Step 3: Now in the same pan heat a tablespoon of oil and add the red chillies, chopped onion and tomatoes. Saute till tomatoes turn pulpy. Add the ground paste and stir well. Saute over low heat for 3-4 minutes.

Step 4: Add the chicken, mix well and cook till the chicken is tender. Add cashew paste and simmer for 2-3 minutes. Garnish with chopped almonds and serve hot.


So your husband wants a very very creamy gravy! – Marinate it in cheese and fresh cream… and then run on the treadmill!