Homestyle Chicken Curry

For the Marinade 

1 whole chicken cut up (I ask the butcher to chop up my purchased whole chicken) 

3 Tbsp mustard oil 

2 Tbsp ginger, garlic paste 

2/3 cup of Greek yogurt 

2 Tbsp of Maani’s Tandoori spice blend 

Salt & pepper to taste 

Ingredients

1 large onion chopped (should be 1 cup of chopped onions) 

3 large garlic cloves chopped 

3 inches of fresh ginger grated 

2 green chili’s chopped 

2 Tbsp of Ch Tikka masala spice blend 

2 Bayleaf

2 Tbsp of tomato paste 

1 cup of water 

5 cardamom pods 

1/2 of a cinnamon stick 

6 black cloves

6 black peppercorn 

1/2 tsp of cumin seeds 

3 large chopped tomatoes (approx 1 pound) 

2 tbsp of canola or avocado oil 

Method

Mix all the ingredients together for the chicken marinade. Marinate anywhere from 2 hours to overnight. 

Next - In a large heavy bottom pan heat oil over medium flame. Add the Bayleaves, peppercorn, cardamom, cinnamon stick, cloves & cumin seeds. Once they begin to crackle add the onions, green chilis, garlic & ginger & fry for approx 15 min or until deep brown. 

Stir the onions well & at this stage add in the Ch Tikka Masala Spice Blend & fry for a few minutes & add in the fresh tomatoes. 

Mix the tomatoes very well until they begin to get jammy & release their moisture. Make sure you scrape the bottom of the pan & cook for a few minutes. 

Now add in the tomato paste & mix in well so the sauce thickens. 

Next add in the marinated chicken & combine the chicken with the tomato mixture. 

Add in the salt & pepper & the water.  Turn the heat to low & cover to cook for another 20 minutes.  Make sure you check the chicken & stir it halfway through the cooking process. 

Meanwhile in a small separate frypan, brown one small shallot for 5-6 minutes. Once the shallots are charred, you can add this on top of your ch curry as a garnish with the chopped cilantro. Add a splash of water to the gravy if it’s too thick. Serve this with a side of basmati rice or a warm naan or roti & enjoy!