Spicy Chicken Curry

Ingredients:-

• Chicken thighs, 6 nos., skinless with bone
• 1 1/2 cup chopped red onions
• 1/2 cup finely chopped green pepper
• 2 cups chopped mushrooms
• 1 tbsp chilli powder
• 2 tsp turmeric powder
• 2 tsp coriander powder
• 1 tbsp curry powder/ garam masala
• 1 tbsp chicken masala (optional)
• Chopped coriander leaves
• 3 green chillies, finely chopped
• 1 1/2 tbsp minced garlic
• 1 tbsp finely chopped ginger
• Extra virgin olive oil
• 1 tbsp ghee (optional)
• 1 tbsp butter
• 2 tsp mustard seeds
• 2 tsp cumin seeds
• 4 nos. cloves
• 1/4 cinnamon stick
• 1/2 tsp star anise seeds
• 1/4 cup water
• Salt, pepper to taste

Chicken Marinade:-

• 1/4 cup yogurt
• 1 1/2 tbsp chilli powder
• 1 tbsp turmeric powder
• 1 tbsp coriander powder
• 1 tbsp curry powder/ garam masala
• Salt, pepper to taste

In a large bowl mix the ingredients of the chicken marinade. Add the chicken thigh pieces and toss well. Marinate the chicken for 30 minutes.

In a large non-stick skillet, heat olive oil, butter and ghee. Add mustard seeds and cumin seeds; allow them to pop. Add the cloves, star anise seeds, cinnamon sticks, chopped green chillies, ginger and garlic; stir well for 1-2 minutes. Add onions and sauté them until golden brown. Add green pepper and mushrooms. Stir well. Add chilli powder, turmeric powder, coriander powder, curry powder, salt, pepper and chicken masala; stir well. Add water and mix well. Now lower the heat to medium-low and add the chicken pieces to the masala gravy; each piece should be in contact with the bottom of the skillet. Cover the skillet and simmer for 20-25 minutes until the chicken pieces are tender. Stir occasionally. Garnish with coriander leaves.

Serves: 3

Sides: Rice, chappathi, or Indian bread