Tatkal Murgh

 (Chicken Curry in a Jiffy)
 

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 A fast and easy way to cook chicken with minimum fuss, hence its a "tatkal" dish....you may use boneless chicken pieces for this recipe!

Serving Size: 2-3 persons

Ingredients:

Chicken - 500-600 grams, medium sized pieces

Potatoes - 3 medium, halved

Onions - 1 large (about 150 grams), finely sliced

Tomatoes - 1 medium (about 75 grams), finely sliced

OR

Tok Doi/Curd - 2 tbsp

Ginger - 1 inch, grated

Garlic - 2 cloves, grated

Turmeric - 1/2 tsp

Chilli powder - 1/2 - 1 tsp (vary as desired)

Black cardamom (bada elaichi) - 2 whole, coarsely crushed

Green Chillies - 2, slit

Salt - To taste

Oil - 3 tbsp

Pinch of garam masala powder

Coriander leaves (cilantro or dhania) - 1tbsp, finely chopped

 

 

Cooking procedure:

  1. Parboil potato halves (about 10 minutes on stove top), drain water and keep aside. You may choose to use a microwave for this purpose.

  2. In a kadhai, heat the oil to smoking. Add the black cardamoms and fry for 30 seconds.

  3. Add the onions followed by the ginger and garlic, fry with frequent stirring for 2-3 minutes on medium heat until the onions are soft and light brown.

  4. Add the chicken pieces, mix well with the masala and fry for 2-3 minutes.

  5. Add turmeric and chilli powders and  continue to fry for 2-3 minutes.

  6. Add the tomato slices, and fry for 3-4 minutes until the tomato slices have blended into the masala. 

OR

If using doi (curd), then fry for 2-3 minutes or till oil separates.

  1. Add the potatoes and mix well with the masala..

  2. Add 1/2 cup warm water and cook on medium-low heat until the chicken and potatoes are cooked (about 5-6 minutes). Add more warm water if required. The gravy for this curry tastes best if made semi-thick!

  3. Add a pinch of garam masala powder, green chillies, and sprinkle finely chopped coriander (cilantro or dhania) leaves, remove from the fire and serve.

 

Serving Suggestions:

Serve with rice or with rotis. Add a freshly cut green salad alongside.