This is the recipe for the person who has very little experience in cooking. Maybe they want to learn to eat healthy or impress someone special by preparing dinner. The skill required to make this dish is almost none. If you know how to boil water, you can make this chicken curry.
- 2 boneless chicken breasts. Cut into 1/2 inch cubes.
- Juice of one lemon.
- 500 grams of curd.
- 1 teaspoon of besan flour. This helps stabilize the curd. So you don’t end you with split granules on cooking it.
- 1 teaspoon of red chilly powder or paprika.
- 1 tablespoon of garlic paste.
- 1 teaspoon of garam masala.
- 1 teaspoon of salt.
- 1/2 teaspoon of turmeric powder.
- 1 tablespoon of butter or ghee. You can also substitute with plain sunflower oil.
Mix all the ingredients except the oil and keep them aside. You can either let them marinate for a couple of hours or use them after 15 minutes.
Heat the oil, butter or ghee. When its nice and hot, fish out the chicken pieces from the marinade and add them to the pan. The pieces will have some marinade on them. Don’t worry about it.
Leave the remaining chicken less marinade as it is.
Cook the chicken on high heat. Stir occasionally. Soon you will notice that the color of the curd is changing to a deep yellow. You will also notice some of the chilly color forming as streaks. At this point add the remaining marinade to the pan. Mix well.
The only thing you now have to do is occasionally stir. Keep the heat at high. When all the curd has become a deeper shade of yellow and the curry has thickened so much that it starts to splutter, you are done. If you want to be doubly sure that the chicken is cooked, simply slice one of the pieces. There should be no pinkness in it.
The first few times, you may have slightly overcooked chicken. Soon you will figure out the exact point to stop cooking it.
All the best.