A twist on the basic chicken curry adding extra richness which takes it to a whole new level! The creamy poppy seeds paste makes a perfect base for Indian curries!
After sharing couple of regular recipes from my collection, it’s time to put up some of my experiments and see how you like it!
To talk about my culinary experiments, I feel that there are two conflicting cooks that reside inside me and they both have two completely opposite line of thinking – one who goes exactly by the book and allows no exception and another who dumps everything and goes by her own instinct.
This recipe is a produce of that instinctive cook inside me and this is how it materialized.
On a Friday night, I marinated the chicken for a basic chicken curry to make for next day’s lunch. Till this point the copycat cook was in charge.
On the fine morning next day, the scene changed and the innate cook took over. She hates usual recipes and didn't allow me to make the regular chicken curry.
It was when I was figuring out how to make something different, my eyes caught the bottle of poppy seeds and this idea sparked. With poppy seeds, came the melon seeds since these two make a nice base for Indian vegetarian recipes complementing each other really well.
This is how my chicken curry with poppy seeds came into existence and I am so glad it did! This dish came out so delicious that no words will be an enough for this.
The smooth and creamy curry base with poppy seeds paste was perfect for the lean meat and is best served with plain rice. Give that flat bread a miss this time!
Chicken Curry with Poppy SeedsServes 4
- Chicken – 750 gms, cut into medium sized pieces
- Ginger paste – 1 tbsp
- Garlic paste – 1 tbsp
- Yogurt – ½ cup
- Turmeric powder – 1 tsp
- Kashmiri red chilli powder – 3 tsp
- Coriander powder – 2 tsp
- Poppy seeds – ¼ cup
- Melon seeds (char-magaz) – 2 tbsp
- Green chilli – 2, slit lengthwise
- Onion – 4, large, thinly sliced
- Oil – 4 tbsp
- Sugar – 1 tsp
- Salt to taste
- Garam masala – ½ tsp
- Prepare the marinade for chicken by mixing the yogurt, ginger-garlic paste, turmeric powder, coriander powder, chilli powder and salt.
- Marinade the chicken well with the above mixture and refrigerate for 2 to 3 hours. If you are marinating overnight, do not add salt as it may take the moisture out of the chicken making it dry. Make sure to take out the chicken from the refrigerator at least half an hour before the cooking time to bring it to close to room temperature.
- Make a paste of each of poppy seeds and melon seeds separately using minimal water. Set aside.
- Heat the oil in a large pot. Add the slit green chillies and sliced onions. Saute them till golden brown.
- Now take out each pieces of chicken from the marinade and add it to the pan reserving the marinated liquid for later.
- Sear the chicken on medium flame until golden on all side.
- Now add the marinated liquid and stir well on high flame.
- Add the sugar, poppy seeds paste and melon seeds paste and give a good mix. Add extra water only if the chicken or spices start to stick to the bottom of the pan, else no need of water.
- Cover and simmer for 15 to 20 minutes or until the chicken is tender and cooked through. Check for seasoning and adjust if necessary.
- When done boil of extra water on high flame if needed and bring the gravy to your desired consistency.
- Sprinkle garam masala and serve hot on a bed of plain white rice.