I love tearing off old recipes, and as I saw in the book “Curry” that there is a recipe from 1950, this was the first recipe I tried. Of course, as always, I added something from myself. For example, I changed the garlic paste in the marinade and the ginger paste with fresh products. Also, I lengthened the aging of the meat in the marinade for an hour. But it was worth it.
So far, I have associated curry with a yellow shade and coconut flour. I love this version too, but this tomato version is very original and has permanently appeared on our menu.
How to choose the best ingredients for Old Delhi – Style Curry Chicken
Boned chicken thighs: these can be all parts of the chicken and since the meat is marinated you can also give chicken breasts.
Cans of tomatoes: the original version added fresh tomatoes, but it is not always possible to get beautiful, ripe tomatoes, and you can successfully replace them with canned ones.
Greek-style yogurt: greek-style yogurt is gestures, fatty yogurt. You can take half a sour cream and natural yogurt if you don’t have it.
Green cardamom pods: the best flavor will be when you add green cardamom pods. However, if you only have ground cardamom, you can add 1/2 tsp.
Cinnamon bark: it’s best to choose Ceylon cinnamon. This type in the world is the most appropriate and healthiest. It is also called real cinnamon. It is worth paying attention to the origin of the spices.
Garam Masala: you can use Garam Masala for sale, but you can also try to make your own as you like it in Indian cuisine. The recipe for Garam Masala can be found on my blog.
Tips and tricks
- You can also use the yogurt marinade to marinate other types of grilled meat. Or for meat to skewers.
- For this sauce, you can also use grilled meat from the previous day, for example, left.
Old Delhi – Style Curry Chicken
Ingredients
Marinate:
- 1 cal fresh root ginger
- 3 cloves garlic
- 1 1/2 tsp salt
- 1 1/2 tsp chili powder
- 1/2 juice of a lemon
- 28 oz boned chicken thighs
- 3 1/2 oz plain greek style yogurt
- 1/4 tsp ground Garam Masala
Sauce:
- 3 cans cans of tomatoes plum (Pelati) are the best option
- 1 cal fresh root ginger
- 4 cloves garlik
- 2 cloves
- 4 green cardamom pods
- pieces cinnamon bark
- 1 bay leaf
- 1 1/2 tbsp chili powder
- 2 oz butter
- 1/3 cup whipped cream
- 1 tbsp salt
- 1 tsp ground dried fenugreek leaves
- 1/4 tsp ground Garam Masala
- sugar optional to taste
Instructions
Marinade:
- Peel the chicken pieces into pieces for skewers.
- Prepare the marinade in a bowl so that all the chicken pieces fit.
- Ginger, cut into small pieces, add squeezed or finely chopped garlic, add salt, chili powder, lemon juice, and Garam Masala. Mix everything thoroughly. Put chicken pieces in the marinade and leave them in the refrigerator for at least 30 minutes.
- Then add the yogurt to the dry marinade and mix everything thoroughly. Set aside for another 30 minutes in the refrigerator.
- The marinade is very important because it influences the taste of the meat, so it is worth devoting this time to the meat lingering in the marinade. You can even put the meat in the marinade with yogurt all night long.
Sauce:
- When the meat is ready, you can start grilling the skewers on a clayey or grill pan or baking it in the oven.
- While the chicken is cooking, make the sauce.
- Pour the cans of tomatoes into the pot or deep frying pan with the back of the wok.
- And add the finely chopped ginger, pressed garlic, whole cardamom seeds and cloves, a piece of cinnamon bark, and bay leaf.
- Cook until the tomatoes fall apart for about 30 minutes on a slow fire.
- Then take the pot off the heat and blend the sauce thoroughly with a hand blender.
- Pour the sauce back into the pot and bring to a boil. Add the whole chili peppers and chili powder. When everything boils, I add pieces of butter. The sauce will become glossy.
- Add grilled pieces of chicken and cream, and mix.
- When the sauce gets too thick, add a little water and bring it to a boil again.
- Add salt and ground fenugreek and garam masala. Mix it thoroughly. If necessary, add sugar to taste
- Serve with a Naan bread or rice.