Unveiling our Next Level Chicken Curry: where simplicity meets extraordinary! This isn't your everyday curry, its unique red hue and explosive flavor come from a secret twist in the recipe. The ingredient list is short, but don't let that fool you. The unsung hero, green chili, brings a bold flavor that turns this classic dish into a culinary masterpiece. Prepare to experience chicken curry like never before and elevate your culinary journey to new heights!
750 g chicken, cut into curry pieces
1 1/2 tsp salt
1 1/4 tbsp garlic paste
1/4 tsp turmeric
4 tbsp + 1 tsp cooking oil
3 1/2 tbsp hung plain yogurt or Greek yogurt
2 medium onions, thinly sliced (approximately 2 cups)
1 bay leaf
2 small cinnamon sticks
2 cardamom pods, whole
1 tbsp sugar
1/4 cup water
1 tsp Kashmiri red chili powder
Cardamom powder from 2 pods, finely ground seeds only
3/4 cup water
7-8 green chili peppers
In a large bowl, mix chicken pieces with salt, garlic paste, turmeric, 1 tsp of cooking oil, and yogurt. Ensure all the pieces are well-coated with the marinade. Let it sit for 30 minutes.
Heat 4 tbsp of cooking oil in a large pan. Add the sliced onions, bay leaf, cinnamon sticks, and cardamom pods. Sauté until the onions are soft and turn golden brown. Take the time to ensure all the onions are well cooked.
Remove the onions, cinnamon sticks, bay leaf, and cardamom pods from the oil with a slotted spoon, leaving the oil in the pan. Set the onions aside for later use.
In the same pan with the remaining oil, add sugar. Let it cook until it caramelizes and turns a golden color. This step is key to giving the dish its nice red hue. Be careful not to let the sugar burn.
Carefully add a splash of water (1/4 cup) to stop the caramelizing process.
Add the Kashmiri red chili powder and mix well.
Add the marinated chicken pieces to the pan along with the half reserved fried onions. Cook over high heat for about 5 minutes. Don't worry if it looks like you're cooking over water at this point. Trust the process!
Cover the pan and continue to cook on high heat for another 5 minutes. By this time, the chicken should have developed a slight char and oil should start to separate.
Stir in the cardamom powder from the finely ground seeds.
Add the remaining 3/4 cup of water and the green chili peppers. Cover the pan and reduce the heat to low. Allow the dish to simmer for about 20 minutes, stirring occasionally.
Stir in the remainder fried onions, cover the pan again, and continue to cook on the lowest heat setting for another 10 minutes.
Your deliciously simple Lal Kosha Murgi is now ready to be served. Enjoy!