Chicken Chatpata Dry Curry

In the world of flukes, the only things that keep you happy are genuine relationships found in fluke and recipes made in fluke. As much as people who you meet in a fluke become an integral part of your life, some recipes also become super special and your rush time go to save me ones.

A wise man once told me that a relationship should always be crystal clear, with nothing to hide and everything to tell. I think a recipe should always be the same too. And, since I find myself an expert at discussing food, I introduce one of my most awesome fluke recipes Chicken Chatpata Gravy.

So this is how the story goes, my boys on one fine beautiful weekend, stuck at home… Ohh!!! No, this is before the pandemic hit, good old days. We were stuck because one or both had some classes at odd hours and it would take a lot of time for me to drive #1 and then #2 and also feed them junk on the way with the hunger pangs, which seem to appear every hour. And, lets not forget the “can you make something different” demands. So, this dish was invented on one of those “different” making days by a clueless mom aka me, determined to impress my biggest critics and fans, my 2 boys.

I had chicken with bones and I tried mixing in spices with fresh coriander leaves and slit green chilies. Adding Greek Yogurt and ginger garlic paste with Red chili flakes and Vinegar added a lot of spike and flavor to the dish. The start to finish of the dish did not take me too long and this can definitely be made in a 30 minute time limit. And the taste oozes with different flavors in your mouth hence “chatpata”.

Trying to make it look a little different and for some reason the taste reminded me of chicken curry cooked back home during Eid, I tried serving this the same way. While growing up, on an Eid afternoon my cousins would make a curry in a jiffy and serve it on a huge platter with Rotis on the bottom and curry on top and all of us would sit together in eat. I think that was fun and somewhere I do miss it. So, this dish made me try the serving technique with my boys and they had fun eating.

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Chicken Chatapata Dry Curry

A dry and spicy chicken curry.

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Cuisine

Indian

Prep Time

10 minutes

Cook Time

30 minutes

Passive Time

2 hours

Servings

people MetricUS Imperial

Ingredients

• 2 lbs Chicken [with bones] Cut to small pieces
• 2 tbsp Ginger garlic paste
• 1 tbsp Mint leaves paste
• 1 cup Coriander leaves washed and cleaned
• 7-8 No. Green chilies slit
• 1 cup Greek Yogurt
• 1/2 tsp black pepper powder
• 1 tsp white pepper powder
• 1/2 tsp Turmeric Powder
• 1/2 tsp Red chili powder
• 1 tsp Tandoori Powder
• 1 tsp Cumin powder
• 1/4 tsp anardana powder
• 1/2 tsp Salt
• 1 tbsp Dry red chili flakes
• 2 tbsp Apple cider vinegar
• 1 No. Onion Medium size, cut to round slices
• 1 No. Bell Pepper cut to cubes
• 3 tbsp Ghee or any other oil of your choice
• 1/2 tsp Lemon juice optional

Cuisine Indian Prep Time 10 minutes Cook Time 30 minutes Passive Time 2 hours Servings people MetricUS Imperial Ingredients 2 lbs Chicken [with bones] Cut to small pieces 2 tbsp Ginger garlic paste 1 tbsp Mint leaves paste 1 cup Coriander leaves washed and cleaned 7-8 No. Green chilies slit 1 cup Greek Yogurt 1/2 tsp black pepper powder 1 tsp white pepper powder 1/2 tsp Turmeric Powder 1/2 tsp Red chili powder 1 tsp Tandoori Powder 1 tsp Cumin powder 1/4 tsp anardana powder 1/2 tsp Salt 1 tbsp Dry red chili flakes 2 tbsp Apple cider vinegar 1 No. Onion Medium size, cut to round slices 1 No. Bell Pepper cut to cubes 3 tbsp Ghee or any other oil of your choice 1/2 tsp Lemon juice optional

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Instructions

1. Mix in Ginger garlic paste, coriander leaves and slit green chilies in a mixing bowl.

   
2. Add greek yogurt to the mixing bowl.

   
3. Add salt, Black pepper powder, white pepper powder, Turmeric powder, Red chili powder cumin powder, Anardana powder and Tandoori powder to it...

   
4. Add the Vinegar and Mix everything well.

   
5. Add the Red chili flakes. Keep the chicken marinated for 30 minutes to an hour. This helps the spices mingle properly with chicken.

   
6. Add Ghee to a pan.

   
7. Add the marinated chicken to the pan.

   
8. Keep the chicken covered and cook on low to medium flame stirring every now and then.

   
9. Cook till the water in the chicken dries up.

   
10. I served the chicken on top of Parantha and topped it up with chopped onions and bell peppers. Drizzle some lemon juice on it.