- 1 Kg Chicken (medium curry cut)
- 400 gms Yogurt
- 1.5 Cup Onion Paste
- 3 Tbsp Ginger-Garlic Paste
- 1 Tbsp Ginger (finely sliced)
- 3 Tsp Dark Green Chilli Paste
- 10-12 Lime Leaves
- 4-5 Green Chillies (slit)
- 2 1/2 Tbsp Gondhoraj Lime Juice (you can also use regular lemon juice)
- 2 Tbsp Coriander Powder (freshly ground)
- Salt to Taste
- 2 Tsp Sugar
- 1/2 Cup Vegetable Oil
- 8 Green Cardamoms (discard the pods and powder the seeds)
- 4 Bay Leaves
Prep: 10 minutes
Cooking: 15 minutes
- Using a mesh strainer, strain the onion paste and collect the juice in a bowl. Do not discard the onion paste residue. Keep aside in a separate bowl.
- Clean the chicken thoroughly and put in a large mixing bowl. Add in yoghurt, ginger-garlic paste, onion juice, lemon juice, coriander powder, green chilli paste and 1 tsp of salt. Mix well and keep aside for a minimum of an hour.
- Heat oil in a non-stick deep-frying pan on medium flame. Once hot temper with bay leaves.
- Then add leftover onion paste, sauté on medium to low heat for a minute or until it turns light brown. Then add the finely sliced ginger and sauté for another minute.
- Now add the marinated chicken along with the marination. Mix well on low heat until well combined. Cover and cook on medium heat, stirring at regular intervals.
- When the chicken is half cooked, add lemon leaves, slit chillies, salt as per taste and 1/4 cup of hot water. Mix well, cover and cook on medium to low heat until done (this may take 20 minutes).
- Add sugar and cardamom powder at the end, mix and cook for an additional 3-4 minutes. Remove from the heat and serve hot with paratha or sweet pulao.