Many years ago, I happened to come across a concept of making a meat dish similar to the recipe I will be sharing with you all today. This particular dish is really very tasty and best eaten with parathas or phulkas. For those of you who are eggetarians, you can substitute paneer for chicken. Just imagine a delicious chicken curry topped with beaten and seasoned eggs, then steamed for a short time.
Please try and use boneless chicken fillet or thigh.
The name which I have given to this dish is not a very original name for sure, but that is how I have written it in my cookbook. Also because I always make it in a stainless steel container, which is also called a dhaba. Today’s reference picture also contains a small glass ramekin, in which I made it, just for you all to see how it looks.
Do try this recipe and serve it with kechumbo, an onion relish.
Ingredients
- 500 gms boneless chicken, cut into cubes
- 150 gms finely chopped onions
- 2 tomatoes
- 4 pods garlic
- 1 inch piece of ginger
- 1 sprig curry leaves, about 12 leaves
- 1 tsp cumin seeds
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tsp chicken tikka masala or any boxed masala you have handy
- Salt to taste
- 1 cup thick yogurt
- Chopped coriander leaves
- 2 eggs
- Grated cheddar cheese
Method
- In a bowl, add the yogurt, red chilli powder, turmeric, coriander powder, garam masala, chicken tikka masala, and chicken cubes. Mix well and keep aside.
- Heat 4 tbsp oil in a pot and add the finely chopped onions. Sauté till golden brown, remove, and keep aside. Once cool, blend together with the tomatoes and keep aside.
- In a mixer jar, add the curry leaves, cumin seeds, ginger, and garlic. Add a little water and grind to a fine paste.
- Heat 2 tbsp oil in a pan and add the curry leaf paste. Sauté for about 5 minutes, then add the marinated chicken. Cook till almost dry.
- Add the fried onion and tomato paste and cook till the oil separates. Add salt and chopped coriander leaves. Check the gravy. The consistency should be thick but not dry.
- Lastly, smoke the curry if desired. This step is optional and a picture is included for reference.
- Transfer the chicken curry into a steel or heat resistant glass container.
- Beat the eggs in a bowl, season with salt, and pour over the curry. Top with grated cheddar cheese, sprinkle red chilli powder, and chopped coriander leaves.
- Steam in a hot steamer for 10 to 15 minutes.
- Serve hot with parathas or phulkas and onion relish.
Onion Relish or Kechumbo
Ingredients
- 1 big onion, sliced
- 1 carrot, grated
- Paprika, thinly sliced
- 2 tsp salt
- Lime juice
- Sugar, to taste
Method
- Mix the sliced onion, grated carrot, and paprika with 2 tsp salt.
- After some time, wash under running water and squeeze out all the excess water.
- Add lime juice, salt, and sugar to taste. Mix well and serve.