Chicken Banjara Curry, Jeera Rice and Kachumber Salad

Instructions

1. 1

   Prepare the Green Masala and Marinate Chicken

   • In a blender, combine the cilantro, mint leaves, green chilies, ginger, and garlic. Blend into a coarse paste, adding 1-2 tablespoons of water if necessary to help it blend.
   • In a large bowl, add the chicken pieces. Top with the prepared green paste, whisked yogurt, turmeric powder, and 1 teaspoon of salt.
   • Mix thoroughly until every piece of chicken is evenly coated. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
2. 2

   Sauté Aromatics and Build the Curry Base

   • Place a heavy-bottomed pan or kadai over medium heat and add the vegetable oil. Once hot, add the cumin seeds and allow them to sizzle and become fragrant for about 30 seconds.
   • Add the finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they are soft, translucent, and have turned a light golden brown. This step is crucial for the gravy's flavor.
3. 3

   Roast Flour and Spices

   • Reduce the heat to low. Add the besan (chickpea flour) and roast for 1-2 minutes, stirring constantly, until it releases a nutty aroma. This cooks out the raw taste.
   • Add the coriander powder and cumin powder. Sauté for another 30-45 seconds until the spices are fragrant. Be careful not to burn them.
4. 4

   Cook the Marinated Chicken

   • Add the marinated chicken along with the entire marinade to the pan. Increase the heat to medium-high.
   • Sauté for 6-8 minutes, stirring occasionally. Cook until the chicken is sealed on all sides and the masala begins to thicken and release oil at the edges of the pan.
5. 5

   Simmer the Curry

   • Pour in 1 cup of water and add the remaining 0.5 teaspoon of salt. Stir well to combine everything.
   • Bring the curry to a gentle boil. Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes.
   • Cook until the chicken is tender and cooked through. If using a meat thermometer, it should register 165°F (74°C). Stir once or twice during simmering to prevent sticking.
6. 6

   Finish and Garnish

   • Remove the lid. Crush the kasuri methi between your palms to release its aroma and sprinkle it into the curry. Add the garam masala and the optional fresh cream.
   • Stir gently and let it cook uncovered for another 2-3 minutes until the gravy has slightly thickened to your desired consistency.
   • Turn off the heat and stir in the fresh lemon juice.
7. 7

   Rest and Serve

   • Let the curry rest in the pan for 5-10 minutes. This allows the flavors to meld and deepen.
   • Serve hot, garnished with extra cilantro if desired, alongside naan, roti, or steamed basmati rice.