Have I told you before that I am a HUGE fan of Mexican food? I am very sure I must have, especially on my previous Mexican fiesta blog post. Now you would ask – what does a typically Indian chicken curry have to do with Mexican food? Well the story goes like this. Quite occasionally, we decide to go the whole length and prepare a Mexican fiesta at home and I do make doubly sure that we do it grand. Our personal experiences with some Mexican restaurants here, has not gone entirely well and we enjoy preparing the kind of dishes we want (& in the process change it to suit our needs too!) as a challenge. So, on a cozy, rainy weekend, after watching incessant episodes of Marcela Valladoid’s “Mexican Made Easy” episodes, I was immensely motivated to prepare the fiesta – Mexican rice, refried beans, guacamole, pineapple salsa, roasted tomato salsa and the works. Prepared the chicken, marinated it with lemon juice, cumin powder and oregano (two essential spices for Mexican cooking!) UNTIL my hubby dear craved for something else. Some garlic chicken please! And there went my plans for a fiesta that Sunday and I went on to make this garlic chicken curry. The biggest challenge was to convert a Mexican style marinated chicken into something Indian. Challenge accepted. Thank God for cumin though 😉
On many of my previous attempts making garlic chicken, either the garlic flavor was not strong enough or there was just something missing – I couldn’t really put a finger to it. Either it was the tomato laden garlic chicken curry or its Indo-Chinese fried cousin. But this recipe hits all the right notes (maybe it was the oregano after all!) and I couldn’t be more excited to share this recipe with you – the creamy garlic chicken with the right notes of spice – a delight for any garlic lover! Not too spicy, delightfully creamy, and with an intense garlic flavor, this recipe is surely a keeper and I am sure to keep it safe here on my online journal. Not the fried Indo-Chinese garlic chicken here – this is a curry. A curry that can be the perfect accompaniment for rotis, parathas, rice, pulao and so on.
Creamy, garlicky chicken curry, with a subtle sweetness of crisp fried onions and a ting of hotness from the green chillies. A pinch of cardamom powder and a squeeze of roasted garlic to finish, elevates this dish into something so royal! Vegetarian friends, no sweat – you CAN make this with extra firm tofu or paneer.
Have I told you before that I am a HUGE fan of Mexican food? I am very sure I must have, especially on my previous Mexican fiesta blog post. Now you would ask – what does a typically Indian chicken curry have to do with Mexican food? Well the story goes like this. Quite occasionally, we decide to go
- Make a fine paste of ginger, garlic and green chili. Set aside.
- Marinate the boneless chicken pieces with lemon juice, cumin powder, turmeric powder, ginger-garlic-green chili paste, oregano or kasoori methi and yogurt for 1-2 hours.
- In a pan over medium heat, heat oil and saute the cloves and slit chilies till fragrant.
- Pour in the marinated chicken, blanched almond paste with 1/4 C water. Let the curry come to a boil, then lower the heat to low and cook over till oil floats on top (15-20 minutes).
- While the chicken is cooking, in a separate pan, add some oil and saute the onions till crisp and golden brown. Keep aside.
- In the same pan, roast 4-5 cloves of garlic (with skin on) till lightly golden and soft to touch. Note: Keeping the skin on the garlic while roasting keeps it from burning and tasting bitter.
- Once the chicken is cooked, sprinkle the crisp onions, squeeze out the roasted garlic and stir.
- Serve piping hot with methi parathas, rotis or warm rice.
- While for me it was a very pleasant surprise, with oregano being the surprise ingredient, but just in case you don’t happen to have any oregano in hand, go ahead sprinkle that kasoori methi and devour it with leisure 🙂