A simple recipe that everyone will love.
- Chicken : 1/2 kilo.
- Curd : 1 cup.
- Paprika : A teaspoon.
- Any Generic Garam Masala : 1 teaspoon.
- Turmeric : 1/2 teaspoon.
- Cumin Powder : 1 teaspoon.
- Oil : 2 tablespoons.
Mix them all up and let it chill for an hour.
Saute thinly sliced onions in oil.
Do it at medium flame. Keep stirring. The onions have to start getting brown but not very brown. Think back to the best biryani you have eaten. The color of the onions. Try and get close to that color but not all the way thru. This understanding the level to which you cook the onions is a crucial skill. Avoid doing anything else, while you are stirring these onions. The volume of the onions will have reduced to less than a quarter from the time they were added in the pan.
Now add the chicken pieces in to the pan. Do not add the marinade. Mix the chicken pieces and the onions and cook at high heat. Its important for the chicken to get a little sear and the oils to start separating. Add water to the left over marinade. Mix it well. When the chicken pieces start leaving oil, add in the diluted marinade. Let everything come to a boil. Reduce heat. Add in crushed kasuri methi or coriander. Cook on low heat, covered, for about 10 minutes.
The chicken is cooked by now. Increase the heat and reduce to the consistency of your choice.