Chicken breast – 250 gms, no skin, cut into small bite sizes
Oil – 1.5 tbsp
Cumin seeds - 1 tsp
Red chilli whole – 2, broken
Curry leaves - 10
Garlic – 4, chopped finely
Ginger – 1 inch, chopped finely
Red Onion medium – 1, chopped finely
Tomato medium – 1, chopped finely
Green chilli – 1, slit
CHilli powder – 1 tsp
Coriander Powder – 1 tsp
Turmeric powder - ¼ tsp
Fennel powder – ½ tsp
Pepper powder – 1 tsp
Garam masala – ¼ tsp
Yogurt – 1 tbsp (optional)
Coriander – 1 tbsp, chopped finely
Salt – as needed
Instructions
Take a pan and add oil in medium flame, add cumin seeds, dried red chilli, and when their color changes, add garlic, ginger, green chillies and curry leaves. When the garlic gets sauted, add onions to it.
After the onion is sautéed well, add the chopped tomatoes with turmeric powder. Mix well.
Add powder, coriander powder, garam masala powder, pepper powder, fennel powder and salt. Sauté well for 2 mins till it oozes out some oil.
Add the chicken and yogurt, keep it in medium-low flame and mix well. Close it with the lid and do not add water. Let the chicken cook from the water that chicken oozes out.
After 10-12 minutes, it would have been cooked, add some coriander and mix well. See if the consistency is good for you, switch off.
Notes
1. Do not add water when you cook chicken. The chicken has to get cooked with the chicken juices itself.
Recipe by Relish The Bite at https://www.relishthebite.com/madras-chicken-curry-in-30-minutes/