After a long time, I prepared an omelette sans the onions and green chilies. It fit fine for the lunch of rice, dal, alu sheddo,dimer omelette and Potol er dalna. Accordingly, I finished up everything excepting the rice and omelette, which I enjoyed at the end. Normally, if the menu looked bland, most of the time an omelette or a poached egg used to be the “spice” in the menu. I loved it long back and I love it still. These are classics and can never go wrong.
That brings me to the story of a Creamy Chicken Curry that I prepared sometime back and which tasted good. Have it with some light Pulao and I am sure you will never go wrong.
That brings me to the story of a Creamy Chicken Curry that I prepared sometime back and which tasted good. Have it with some light Pulao and I am sure you will never go wrong.
Here is how you prepare it:
Ingredients:
- Chicken: 600 gms.On the bones
- Onion: 150 gms.Cut longitudinally.
- Ginger Paste:1.5 tbsp
- Garlic Paste:1.5 tbsp
- Tomato Paste: Paste from a medium sized tomato
- Vegetable Oil:7-8 tbsp
- Butter:5 tbsp
- Cream:6 tbsp
- Salt: To taste
- Sugar: 1 tbsp
- Powdered Spices:
- Turmeric Powder:1 tsp
- Coriander Powder:2 tbsp
- Whole Spices
- Green Cardamon:5-6
- Cinnamon Stick:One 1 inch piece
Procedure:
- Heat the vegetable oil in kadai.
- When the oil gets hot, add the whole spices.
- Once the spices start to crackle and release their aroma add the powdered spices.
- After 1 min, add the ginger and garlic pastes.
- Stit for sometime(<1 min) and add the onion slices.
- Wait for the onion slices to turn brown, then add the tomato paste.
- Also sprinkle the salt and sugar.
- After 12-14 mins, the raw nature of the tomato disappears, then add the chicken.
- Cook the chicken under medium heat by adding a little amount of water every time till it is 90% done.
- Then add the cream and butter.
- Turn the heat to low and mix the cream and butter for 12-13 mins.
- Adjust the level of salt if required.
Serve hot with Pulao.
