Onions(for those who stay in USA, use red onions.White onions won`t taste good for any of the Indian curries, big) - 3nos
Red chilly powder - 2 1/2tbsp
Cumin powder(Jeerakam) - 1tbsp
Coriander powder - 3tbsp
Salt(As reqd) -
Ginger(garlic paste - 3 tbsp) -
Poppy seeds(Khashakhasha) - 2tsp
Cloves(Grambu) - 10-
Cinnamon(Karugapatta) - 3"piece
Oil - 3tbsp
Turmeric powder(A pinch) -
Lemon juice - 1/2a
Curd/buttermilk - 2tbsp
Coriander leaves(A bunch for garnishing) -
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Thaw the tyson chicken thighs, which we get from American grocery stores.
:- Or transfer the tyson chicken from the freezer and place it in the refrigerator just 1 night before the day you want to cook. It will thaw by itself.
Remove the skin, cut the chicken and clean it well.
Marinate with ginger-garlic paste, chilly powder, salt, lime juice, sour buttermilk, coriander powder and cumin powder for 1 hour.
Heat oil in a pan or a kadai.
Add chopped onions and fry, till they turn golden brown(transparent).
Add a few curry leaves, if desired.
:- Take care to avoid burning of onions.Your curry tastes good only if your onions are fried to correct level without overcooking/undercooking.
Add the marinated chicken to it and cook for 10 mins on a low flame.
Grind together poppy seeds, cloves and cinnamom with some water into a smooth paste.
Add the above paste into the chicken and cook for 5 more mins, until it becomes half dry.
Add a cup of water and mix well.
Pressure cook upto 2 whistles.
:- After 10 mins., see if any extra water is left. If so, cook it on a medium flame for 5 mins, until water evaporates and forms a thick gravy.
Garnish with coriander leaves.
:- Serve with chicken curry with Rice or Biriyani.
:- For those who stay in USA:-
Thighs take lots of time to cook. So I suggest you to pressure cook. You can as well cook it in the normal pan with extra water. But it takes time. Thighs give a real good taste similar to our chicken curry which our moms prepare in india. Its yummy.