This dish is so simple and carries bags of flavour, I hope you enjoy cooking and eating it. After all home style is very homely!
Chicken Curry: Home Style…
Recipe
Ingredients (Serve 5)
| Chicken thighs | 600 grms |
| Yogurt | 2 tbsp |
| Lime juice | 2 tbsp |
| Ginger garlic paste | 1 tbsp |
| Salt | 1 tsp |
| Oil | 2 tbsp |
| Garlic | 2 cloves |
| Grated ginger | 1 tbsp |
| Sliced onion | 1 cup |
| Salt | 1 tsp |
| Coriander powder | 1 tsp |
| Turmeric | 1 tsp |
| Red Chilli powder | ½ tsp |
| Garam Masala | ½ tsp |
| Cumin powder | 1 tsp |
| Chopped tomatoes | 1 tin |
| Fresh cream | ½ cup |
| Dried fenugreek | 1 tbsp |
| Fresh coriander | handful |
To Serve: Serve hot and enjoy with any crispy naan and zingy onion salad
Method:
- Marinate room temperature chicken thighs in yogurt, lime juice, ginger garlic paste, and salt for 15-30 mins
- In the meantime take a hot pan and add some oil
- Add garlic, ginger, onion, and other dry spices. Mix well and cook for 5 mins with a lid on at low heat
- Add tomatoes and cook for another 5-10 mins, until the masala becomes dry. Now add marinated chicken and cream. Mix well and cook for 15 mins at a simmer with a lid on.
- To finish, add dried fenugreek leaves after crushing them with your palm
- Serve hot and garnish with some cream and fresh coriander
- Enjoy with any crispy naan and zingy onion salad
Tips and Other Notes:
- Marinate chicken for at least 15 mins
- Cook at low heat to get maximum flavour and tender chicken
- You can add different veg to this curry as well
- To make it dairy free you can skip adding cream or replace it with coconut cream
