Claypot Chicken Curry

Ingredients

• 750 gms Chicken
• 1 tsp Salt
• 1/2 tsp Turmeric Powder
• 1 tbsp Lime Juice
• 1 tbsp Ginger Garlic Paste
• 1 cup Curd
• 1 tbsp Red Chilli Powder
• 2 tbsp Coriander Powder
• 1 1/2 tsp Black Pepper Powder
• 2 1/2 tsp Cumin Powder
• 2-3 Bay Leaf
• 1-2 inch Cinnamon Stick
• 3 Black Cardamom
• 4-5 Green Cardamom
• 1 tsp Cloves
• 4 tbsp Cooking Oil
• 1 tbsp Butter
• 1 Green Chilli
• 3-4 Curry Leaves
• 2 Large Onions
• 1 1/2 tbsp Ginger- Garlic Paste
• 4 tbsp chopped Coriander Leaves
• 4 tbsp chopped Mint Leaves
• 2 Large Tomatoes pureed
• 1 1/2 tbsp Cashew Nuts
• 1 Chicken Maggi Cube
• 1 tsp Jaggery
• 1/2 tsp roasted dried Fenugreek Powder
• 1/2 tbsp Lime Juice
• 1 tbsp Desi Ghee
• 1/2 Cumin Seeds
• 2-3 Curry Leaves
• as required Quarter Green Chilli chopped finely
• as needed Coriander for garnishing

Steps

1. Clean the Chicken and marinate with Turmeric Powder, Red Chilli Powder, Black Pepper Powder, Ginger Garlic Paste and lime juice and Leave aside. Then take a pan and dry roast bay leaf,cinnamon stick, cloves, green cardamon and black cardamom for a minute. Let it cool and then grind till fine. Add the ground masala to the chicken alongwith curd, coriander Powder and cumin powder. Cover and refrigerate for 1 hour.
2. Take two tomatoes slit the tip slightly and boil. Once the skin starts peeling off turn off the heat and grind the tomatoes till pureed. Soak cashew nuts in warm milk for 30 mins and then grind into a fine paste.
3. Once the marinated chicken is ready get it out of the refrigerator and prepare for the curry. Take the seasoned clay pot and heat oil and butter. Once the butter has melted add green chillies and curry leaves and roast for half a minute. Then add onion and fry till light brown in colour.
4. Once the onions have turned light brown add ginger- garlic paste. Fry for about a minute. Add mint leaves and coriander leaves and stir. The add marinated chicken and roast for 5 mins. Then add tomato puree, cashew nuts paste and let it cook. As we are cooking in claypot we need not add water and let it cook in its own flavors and clay moisture.
5. After 10 mins stir chicken and add jaggery. In another 10 mins add magic chicken cube and lime juice, give it a good mix. After 5 mins add dried fenugreek powder and turn off the heat. In a tadka pan add ghee, green chillies, cumin seeds and curry leaves, pour it over the gravy cover it. Serve hot with roti or paratha.