Neembu, Tamatar aur Dahi Chicken

Chicken curry or gravy chicken is perhaps the most popular and frequently repeated non- veg dish of India. Because of white meat, people prefer to eat chicken more and more. I have done hundreds of experiments with Chicken so far, and now I'm puzzled to name my dishes, so this weird name I have for this  chicken. 

It is a weekday/week ight dish, can be easily prepared and is still light on stomach. Husband loved it very much so let's see how it is prepared. 

Ingredients:

1. Boneless Skinless Chicken pieces 2" cut     pieces -6

2. Lemon 🍋 juice- 1 tsp.

3. Tomato- 1/2 cut pulp only

4. Curd- 1/4 cup

5. Garlic-4  fat ( 2 unpeeled, 2 minced)

6. Onion-2 thinly sliced and half thickly chopped

7. Red chilli powder-1 tsp or less 

8. Kashmiri chilli powder-1 tsp.

9. Salt

10. BaY leaf-1

11. Black cardamom-1 big

12. Cinnamon stick-1/2" piece 

13. Coriander seeds-1/2 tsp.

14. Black cumin-1/4 tsp.

15. Cumin-1/2 tsp.

16. Mace-1/2 string

17. Black pepper whole-4

18. Coriander leaves 🍃

19. Meat masala-1 heaped tsp.

20. Coriander powder-1heaped tsp.

21. Turmeric powder-1/4 tsp.

22. Hing-1 pinch

23. Mustard oil-1/4 cup

24. Desi ghee-2 tbsp.

25. Water for gravy

26. Whole red chilli-2

27. Kasoori methi-1 tsp. Crushed

Method:

*Marinate chicken in lemon juice, salt and minced garlic. 

* Heat mustard oil in pressure cooker and add whole spices and Coriander leaves .

* Add sliced onion and saute till light brown. 

* Add hing.

* Also add marinated chicken and seer on high flame till it gets pink spots. 

* At this time, add Turmeric powder and coriander powder plus salt.

* Turn the flame on medium low and close the lid and cook till one whistle. 

* When it is de-pressurised, open the lid and add unpeeled garlic,  thickly cut onions, tomato, soaked chilli powder in water and curd and start bhunoing on slow flame. 

* Add meat masala too and when it starts getting dry, add ghee and keep bhunoing on slow heat.

* When oil comes on the top, add kasoori methi and water for gravy and cook.

* Garnish with Coriander leaves and Jalapeño slices.

Note: Lemon or lime juice marination technique ensures that chicken pieces do not break.