Ingredients with Measurements:
- 1 lb boneless chicken, cut into bite-sized pieces
- 2 tbsp oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 tsp cumin seeds
- 1 tsp ajwain seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 cup tomato puree
- 1 cup water
- Salt to taste
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat oil in a large skillet or wok over medium heat.
2. Add cumin seeds and ajwain seeds and cook until fragrant, about 1 minute.
3. Add onions and cook until they are translucent, about 5 minutes.
4. Add garlic and ginger and cook for another minute.
5. Add coriander powder, turmeric powder, red chili powder, and garam masala and cook for 1-2 minutes, stirring constantly.
6. Add tomato puree and water and bring to a simmer.
7. Add chicken pieces and salt to taste. Stir to coat the chicken in the sauce.
8. Cover and simmer for 15-20 minutes, or until the chicken is cooked through.
9. Garnish with fresh cilantro and serve hot with rice or naan.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with tofu or paneer for a vegetarian option.
- Ajwain seeds can be substituted with caraway seeds.
Variations:
- Add vegetables such as bell peppers or potatoes for a heartier dish.
- Use coconut milk instead of tomato puree for a creamier curry.
Tips and tricks:
- Make sure to cook the spices before adding the tomato puree to bring out their flavors.
- If the curry is too thick, add more water to thin it out.
- For a spicier curry, add more red chili powder.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with rice or naan on the side.
Garnishes:
Fresh cilantro
Pairings:
- Serve with rice or naan bread.
- Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Cucumber raita
- Roasted cauliflower
- Saag paneer
Troubleshooting advice:
- If the curry is too spicy, add a dollop of plain yogurt to cool it down.
- If the curry is too thin, simmer uncovered to thicken it up.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
Food history:
Ajwain is a spice commonly used in Indian cuisine. It is known for its strong, pungent flavor and is often used in curries and breads.
Flavor profiles:
Spicy, savory, aromatic
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Indian