If you had always thought that Indian curry implies a lot of masala or spices, time to think again!
You must be frowning: an Indian chicken curry, and that too, without any masala? I must be joking. But this is true. What I learnt in these few years of cooking for my family and friends is that, sometimes, minimisation of spices helps in strengthening the taste of the dish by retaining the basic flavour of the main ingredient: chicken in this case.
The yogurt to be used for this kind of chicken gravy should neither be very sweet, nor sour, but should be “balanced” in taste. I prefer using Nestlé yogurt for this recipe.
The no-masala yogurt chicken tastes best when eaten with raw onion rings, alongwith roti, paratha, naan or rice.
No-Masala Yogurt Chicken
- Whole chicken legs: 4
- Onion, chopped: 1 cup
- Garlic, crushed: 2 tbsp
- Ginger paste: 1 tbsp
- Salt (for marination): 3 tsp
- Sugar: ½ tsp
- Turmeric powder: 2 tsp
- Yogurt: 5 tsp
- Sour cream: 3 tsp
- Crushed black pepper (optional): 1 tsp
- Oil: 3.5 tbsp
- Salt (for gravy): 1 tsp
- Water: 2 cups
Method of Preparation:
Marinate the chicken legs with salt, turmeric powder, crushed black pepper, 4 tsp yogurt and ½ tsp oil for 1 hour.
Heat the skillet, add the oil, bring it to a smoking point and add the chopped onion. Sauté for 10 minutes. Add the garlic, sauté for 2 min and then add the ginger paste. Mix and continue cooking this for two more minutes.
Add the marinated chicken pieces with the whole marinade. Continue to cook under medium flame, till the chicken starts getting brownish. This takes approximately 30 min.
Add the sugar and the water.
Mix everything once, along with the sour cream, and close the lid. Slow-cook for 1 hour. Stir once in between.
Swich off the gas after 1 hour.
Remove the chicken legs on a serving plate. Trickle some reserved yogurt on these and garnish with onion rings.