A flavorful Indian chicken curry given a twist with sweet and crunchy baby onions!
Home-style chicken curry has always been on our weekly meal plan. This is that kind of comfort food which soothes not only our mind but our soul; honestly!
It’s the start of the weekend and I thought of giving a twist to our regular chicken curry and create something different for Friday dinner.
I looked at the bag of baby onions but resented the idea of chopping them up. At that very moment, my hubby suggested to add them whole to the curry which will add an extra sweetness and as well as crunch.
He was so right! This came out really well and to be more specific, it became a cross between our regular chicken curry and the chicken do-pyaza!
Chicken Korma with Baby Onion
Serves: 4 servings
- Chicken – 1 whole (Approx 1 Kg), cut in medium sized pices
- Baby onion – 15 to 20
- Onion – 3 medium sized
- Ginger & garlic paste – 2 tbsp
- Bay leaf – 1
- Cloves – 4
- Green Cardamom – 4 or 5
- Cinnamon stick – 2 inch stick
- Turmeric powder – 1 tsp
- Red chilli powder – 2 tsp
- Kashmiri Red chilli powder – 2 tsp
- Nutmeg Powder – a pinch
- Mace – 2 or 3 strings
- Tomato puree – 5 tsp
- Yogurt – 2 tbsp
- Garam Masala powder
- Sugar – ½ tsp
- Salt to taste
- Make a smooth paste of the onions.
- Wash chicken thoroughly and smear the pieces with little salt. Keep aside.
- Heat oil in a heavy bottom pan.
- Temper the oil with the bay leaf, cloves, green cardamoms and cinnamon stick.
- Saute them for a minute.
- Add onion paste and ginger-garlic paste.
- Saute till the onion turns golden brown and oil separates.
- Now add the chicken pieces and stir well.
- Add turmeric powder, both the red chilli powder, nutmeg powder and mace strings. Stir well. [Just as you know, Kashmiri red chilli powder is added only for color. That’s why I added the regular red chilli powder for that hot taste!]
- Saute the chicken till they are browned well on all sides.
- Add the baby onions and stir well.
- Now add the tomato puree and mix well.
- Add the sugar and salt to taste.
- Saute for 5 more minutes.
- Now whisk the yogurt in a bowl and add it to the chicken.
- When the oil separates from the chicken, add water – approx 1 cup. [It totally depends on your choice – if you want your gravy to be thick, then don’t add more than a cup of water. For a thinner gravy, add 2 to 3 cups of water and give a good boil. Also, try to add hot water – it enhances the taste and flavor of the dish.]
- When it comes to boil, cover and cook on low heat till the chicken is tender.
- When the chicken is done, check the gravy for desired thickness. If you want your gravy to be thicker, boil it for 2 or 3 minutes.
- Now remove the pan from heat and add garam masala powder. Cover the pan till serving time.
- Serve with white Basmati rice or you can enjoy this with parantha like us!