A fiery curry from Spices of India in Hà Nội. Photo courtesy of the restaurant
Chicken (whole): 1kg
Curd: 1/2 cup
Garlic paste: 1tsp
Oil: 1/4 cup
Bay leaf: 1
Chopped Onion: 1 cup
Chilli powder: 1tsp
Green chilli: 1
Garlic paste: 1/2 tbsp
Salt to taste
Fenugreek (methi) powder: 1/2tsp
Black Cardamom: 1
Cinnamon stick: 1
Coriander powder: 1 1/2tbsp
Ginger paste: 1/2tbsp
Tomato chopped: 1 cup
Coriander: a handful
Chef Maneesh Rawat from the Spices of India in Hà Nội. Photo courtesy of the restaurant
1. Clean and cut the chicken into 8-10 pieces. Marinate the chicken with salt, curd, ginger paste, garlic paste and fenugreek powder. Keep aside for 20 minutes.
2. In a separate pan heat the oil and add bay leaf, cumin, black cardamom, cloves, cardamom, peppercorns and cinnamon. Let it crackle and then add the chopped onions.
3. On low heat brown the onions evenly. Dissolve the turmeric, chilli powder and coriander powder in a dash of water and add it to the onions. Sautée for a minute and add the ginger and garlic paste.
4. Cook for three minutes and add the green chilli followed by the chopped tomatoes. Add salt and cook until tomatoes are mushy and a speck of oil appears in the masala. At this stage increase the heat to high and add the marinated chicken along with the marinade.
5. Bring to a boil and let cook for 5 minutes. Now add 3 cups of water and let it cook for 10 minutes. Remove from the heat and pick out the chicken pieces using tongs and put them aside.
6. Use a blender to puree the curry until a thick even sauce is made. Strain the curry using a sieve. Add the chicken pieces back to the strained curry and a cup of water. Cook again until the chicken is well done. Add water if required to get a thick pouring consistency.
7. Finish off with freshly chopped coriander.
Serve hot with rice or naan bread. VNS