Thick Indian Chicken Curry: Try this Mouth Watering Version

If you are looking for a really finger-licking version of the Basic Indian Chicken Curry recipe, try this “Thick” Mughlai version.

In this Thick Indian Chicken Curry recipe, you use egg, in place of the usual corn flour or potato starch, as a thickening agent which is what makes this a very tasty dish.

All those who have tried this recipe have found it to be irresistible!

Ingredients

Whole chicken -1 approx. 800 grams or 28oz (cut into 8 pieces)

Onion-3 large (chopped)

Ginger-2 inch piece

Garlic-8 Cloves

Tomatoes-3 (chopped)

(Onion + Ginger + Garlic + Tomatoes blended and made into a fine paste)

Coriander powder-2 teaspoon

Turmeric-1 teaspoon

Garam Masala-1 teaspoon

Tip: If you can’t get ready-made garam masala mixture from a nearby Indian store, you can make yours by using 1 black cardamom, 3 green cardamoms, 4 cloves, and 1 inch cinnamon-all ground together for this dish.

Red chilli powder-1/4 teaspoon (enough only to add flavour and not to make it spicy)

Cumin seeds-1/2 teaspoon

Potatoes-2 (skinned and cut into big pieces)

Cooking Oil-3 tablespoon

Ghee (Clarified butter)-1 tablespoon

Water-3 cups

Egg-1

Sugar-1/2 teaspoon

Salt to taste

Method

In a pressure cooker, add the oil and the put it on your heat source.

As the oil turns hot, add the cumin seeds and let it splutter.

Immediately add the Onion + Ginger + Garlic + Tomatoes fine paste.

Stir well till the paste starts giving off a nice aroma and you can see the oil ooze out from the sides.

Add the chicken and stir well.

Add the coriander powder, turmeric, garam masala and red chilli powder.

Cook the chicken till all the water evaporates and the chicken is dry.

Add the potatoes.

Stir well again and add the salt and the sugar.

Now, add the water.

Close the lid of the pressure cooker with weight and let it come to full pressure (i.e. when the weight lifts and there is a whistling sound).

Immediately reduce the heat (to SIM on a gas stove) and let the chicken cook for 5 more minutes before turning off the heat source.

Let the cooker cool down on its own.

Open the cooker and put it back on the flame.

Meanwhile, beat up the egg in a bowl.

As the curry comes to a boil, gently add the egg stirring continuously.

Remove the dish from fire.

Your thick chicken curry is ready.

Note: If you don’t have a pressure cooker, you can use a wok. Every step remains the same except for the last stage where cooking the chicken may take about 30-35 minutes (instead of 5 minutes in a pressure cooker) or till the chicken becomes tender.

Prep time: 10 minutes

Cooking time: 15 minutes with pressure cooker; 30-35 minutes in a wok

Total time: 25 minutes with pressure cooker; 40-45 minutes in a wok.

[This Excerpt forms a part of my book: “Home Style Indian Cooking In A Jiffy”.  Just to remind you that this book is available for just $0.99 (instead of the usual $3.99) on Amazon.com and Amazon.co.uk till 18 July 2014 (US Pacific Standard Time).]   

Have you tried making this recipe at home? Do let me know how it goes.

 

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