Chicken Chatapata Dry Curry
A dry and spicy chicken curry.
Cuisine
Indian
Servings
Prep Time
6
people
10
minutes
Cook Time
Passive Time
30
minutes
2
hours
Servings
Prep Time
6
people
10
minutes
Cook Time
Passive Time
30
minutes
2
hours
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
Instructions
Mix in Ginger garlic paste, coriander leaves and slit green chilies in a mixing bowl.
Add greek yogurt to the mixing bowl.
Add salt, Black pepper powder, white pepper powder, Turmeric powder, Red chili powder cumin powder, Anardana powder and Tandoori powder to it…
Add the Vinegar and Mix everything well.
Add the Red chili flakes. Keep the chicken marinated for 30 minutes to an hour. This helps the spices mingle properly with chicken.
Add Ghee to a pan.
Add the marinated chicken to the pan.
Keep the chicken covered and cook on low to medium flame stirring every now and then.
Cook till the water in the chicken dries up.
I served the chicken on top of Parantha and topped it up with chopped onions and bell peppers. Drizzle some lemon juice on it.