Ingredients with Measurements:
- 1 kg chicken, cut into small pieces
- 2 onions, chopped
- 3 tomatoes, chopped
- 2 green chilies, chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- Salt to taste
- 2 tablespoons oil
- 1 cup water
- Fresh coriander leaves for garnishing
Special equipment needed: None
Step-by-step instructions:
1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add chopped onions and green chilies. Saute until onions turn golden brown.
3. Add ginger and garlic paste. Saute for a minute.
4. Add chopped tomatoes and cook until they turn soft and mushy.
5. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
6. Add chicken pieces and mix well with the masala.
7. Add water and mix well. Cover the pan and let it cook for 20-25 minutes on medium heat.
8. Once the chicken is cooked, add garam masala powder and mix well.
9. Garnish with fresh coriander leaves.
30-40 minutes
Temperature: Medium heat
Serving size: 4-5 people
Nutritional information:
- Calories: 250 per serving
- Fat: 15g
- Protein: 25g
- Carbohydrates: 5g
- Fiber: 1g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Green chilies can be substituted with red chili powder.
- Fresh coriander leaves can be substituted with parsley.
Variations:
- Vegetarians can substitute chicken with paneer or tofu.
- Add vegetables like potatoes, carrots, and peas to make it a one-pot meal.
Tips and tricks:
- Use bone-in chicken for more flavor.
- Marinate the chicken with yogurt and spices for a few hours before cooking for more flavor.
- Add a teaspoon of sugar to balance the flavors.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan on medium heat until heated through.
Presentation ideas:
- Serve in a bowl with rice or naan bread.
Garnishes:
- Fresh coriander leaves
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Raita (yogurt dip)
- Salad
Troubleshooting advice:
- If the curry is too thick, add more water.
- If the curry is too thin, let it cook uncovered for a few more minutes.
Food safety advice:
- Make sure the chicken is cooked through before serving.
Food history:
- Chatang Curry is a popular dish in the North Indian state of Punjab.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve hot with rice or naan bread.
Related Categories
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Region: Indian