I tasted this dish for the first time at my maternal uncle's place. And I must say I loved it since its first bite. This is a very simple and straight forward dish without any bells and whistles. All you want to do is put up all the ingredients and just wait for it to all cook up. You won't need much of skills or labor for this one, but you certainly need time! Cause this dish might take up 50 to 60 minutes to get ready. There are two variations of this dish one is white chicken and the other one is red chicken. In this post I will show white chicken.
Let's see what we need:
- 500 gm any Curd
- 700 gm Boneless Chicken
- 2 tsp Black Pepper
- 2 tsp Ginger Garlic Paste
- 2 tsp Fenugreek Leaves (Kasoori Methi)
- 3 tsp Olive Oil
- 2 tsp Butter.
- 250 gm Fresh Cream (Optional)
- In a bowl, pour curd.
- Add salt to taste.
- Add black pepper.
- Add ginger garlic paste.
- Beat up the curd.
- Toss in the boneless chicken.
- Mix Well.
- Refrigerate it for 3-4 hours. If you don't have time, then at least keep it for 30 minutes. The more you marinate the better the chicken is going to get blend in with the mix.
- Heat the pan, with 3 tsp Olive Oil, or Refined Oil, or Desi Ghee.
- Put the entire marinated chicken into the pan along with curd.
- Give it a good mix.
- Put the pan on medium heat. And cover the pan.
- Let the chicken fry in curd and olive oil for 20 minutes.
- Keep giving gentle stirs in between.
- After 20 minutes, take off the pan cover.
- Cook it for additional 20 minutes without the cover. Or until the gravy becomes really thick.
- Dry up the curd, so that we are left with chicken and some heavy gravy.
- Add cream (optional)
- Put in the Butter, Garam Masala, some more Black Pepper and Fenugreek leaves. Cook it for more 10 minutes.
- That's it.
I am no expert, but I hope you will enjoy it :-).