The winter season is here and everyone is trying to keep themselves warm and cosy. So how about eating the food which keeps us warm from inside. So here we are making Chicken Curry with my special spice powder which not only keeps you warm but has health benefits too. I have combined the goodness of flax seeds and Sesame seeds as well as other Indian spices in my Tripta’s Spl Spice Powder.
Sesame Seeds are rich in magnesium, plant protein, calcium , potassium and fibre. They have nutty flavour which is enhanced when we roast them. Flax Seeds are also known for their various health benefits. They are rich in Omega - 3 , dietary fibre, lignans which reduce the risk of cancer, may improve cholesterol and may lower the risk of High blood pressure. Javitri is pungent and bitter in taste so we have to be cautious about its quantity but on the other hand it is good for the heart. It also balances the vata and kapha doshas it checks the mucus formation in the body.
So I formulated a spice powder which has health benefits as well as enhances the taste of the Chicken Curry which we are making today. So try this Chicken Chicken with rich nutty taste and enjoy it's health benefits also. You can enjoy this dish with jeera rice , naan or chapati. Since the gravy is thin so makes a delicious lunch/ Dinner served with jeera rice.
700 Gm Chicken cut into Curry pieces
3 Medium Sized Onion
2 Medium Sized Tomatoes
12 Medium sized Cloves of Garlic
2" Piece of Fresh Ginger
2 Fresh Green Chillies
1 Tbsp Dried Fenugreek leaves
1 Tsp Turmeric Powder
1 Tsp Red Chilli Powder
2 Green Cardamom
1 Tsp Salt to taste
2 Tbsp Thick Curd
2 Tbsp Triptas Spl Spice Powder
4 Tbsp Cooking Oil
Ingredients for Triptas Spl Spice Powder:
1 Tbsp Flax Seeds
1 Tbsp Cumin Seeds
1 Tbsp Coriander Seeds
2 Tbsp Sesame Seeds
1" Piece of Javitri
1 Tsp Black pepper
1 Black Cardamom
2" Piece of Cinnamon
Dry Roast the above mentioned ingredients in a pan for 1 minute. When cooled, grind them in a mixer to a fine Powder. You can store the leftover powder in an airtight container to be used later.
Here We Go:
Cut thin long slices of Onions. Grind ginger, garlic and green chillies to a fine paste adding a spoon of water if required. Put tomatoes in a blender and make a smooth puree.
Heat a pan. Add 4 Tbsp of cooking oil to it. When the oil is heated add green cardamoms and cinnamon stick to it . Roast a little and add sliced onions to it. Saute onions till light golden brown.
When onions are browned add ginger, garlic and chilli paste. Saute till fragrant. Keep on adding a little water in between for smooth roasting. When Ginger garlic changes colour add tomato puree. Saute till the oil is separated. Add thick curd. Saute for two minutes.
Time to add 2 Tbsp of spice powder, red chilli powder, turmeric powder, kashmiri red chilli powder, salt and Kasuri Methi ( Fenugreek Leaves) Add 2 Tbsp of water as well. This prevents burning of spice powders.
Now add chicken pieces to the masala and saute for 4 minutes. You will notice the change in the colour of chicken. It will no longer be pink. It will be slightly brown now.
At this stage add 1 cup or 250 ml of water. Mix everything properly. Cover it with a lid and keep the flame low. With a slow cooking process the chicken absorbs all the flavours well and becomes delicious.
It will take around 20 minutes for the chicken to be fully cooked. Add fresh coriander and switch off the flame. Serve it with roti, naan or rice
Preparing time : 15 minutes
Cooking time : 35 minutes
In case you don't want to make sp spice powder, add a Tsp of Garam Masala.
Keep on adding a spoonful of water when you saute Masala. This prevents burning of masala and also makes it smooth in texture.