Jaipuri Chicken Curry

Chicken is one of the common meats that we all prepare so I guess the more diverse recipes you have with chicken, the merrier :)  This dish is going to be very hot and spicy but of course you can tune it to your preferred heat index by eliminating the seeds within the chillies.
Chicken is a nutritionally rich source of protein with four ounces providing over two-thirds of an adult’s recommended daily protein. Lean chicken is one of the best meats you can have in a healthy diet, but it does mean skinning the chicken and cutting off any visible fat before cooking. Chicken breast is the leanest and white part of the meat while the dark (red) meat usually contains more calories from fat.
I usually buy chicken breast but it can leave a bigger hole in your wallet and you could also get bored with it quick, especially if your are using it for Indian curries. Therefore I also alternate with Spilt breast (bone-in) chicken pieces, which is basically a “regular” chicken breast with the skin on, some tenderloin and a bit of rib meat attached. This piece of meat is also considered lean.

Serves 4

Ingredients

2 1/4 lb (1 Kg)- Chicken
12 - Dry whole Red chilly
1 Tsp - Cloves
1 1/4 C - Yogurt
2 Tsp - Cumin Seeds(Roasted)
1 1/2 Tbsp - Coriander powder
3/4 Tsp - Red Chilly Powder
3 Bay leaves
6 - Green Cardamom pods
5 - Black Cardamom pods
15 - Garlic cloves (Finely Chopped)
1 3/4 C - Red Onions (Finely Chopped)
3 C - Chicken Stock or water
Cilantro / Coriander leaves for garnish
Salt to taste
Oil

For Tadka/ Seasoning
3 - Red chilly
3- Cloves

Directions

• Take 12 red chillies and soak it in 1/2 C water.
• Dry roast the cumin seeds until it starts giving out an aroma
• Mix yogurt with the roasted cumin seeds, coriander powder,chilly powder and salt in a  bowl. Set aside.
• Heat oil in a pan. Add cloves, bay leaves, green cardamom and black cardamom. When they start to change color, add garlic. When the garlic is golden brown, add onions and cook until they are golden brown, stirring constantly.
• Add meat and cook until the sides turn slightly brown
• Drain the red chillies and add it to the pan.
• Continue to cook until the water has evaporated and the meat turns brown.
• Add the spiced yogurt and cook for another 10 mins or until the liquid from the yogurt has evaporated.
• Add the stock or water and cook until the gravy is thick. Remove from heat.
• To prepare the tadka (seasoning), heat up some oil and add the cloves and red chillies. Cook for 1-2 mins. Add the tadka to the dish.
• Garnish with cilantro. Serve with warm Rice or Chappati.

Notes and Tips

• This dish is very hot and spicy, so if you want to make it less spicy you can eliminate the seeds within the chillies.
• This dish has whole spices in the gravy. If you want, you can fish out the spices before you eat.
• You can prepare this dish ahead and reheat it before serving. This is one of those dishes that taste even better the next day.