Lasan Marghi with Bajra Rotlo

Instructions

1. 1

   Marinate the Chicken

   • In a large bowl, combine the chicken pieces, whisked curd, grated ginger, the 10 minced garlic cloves, turmeric powder, red chili powder, and 1 tsp of salt.
   • Mix thoroughly to ensure the chicken is evenly coated.
   • Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
2. 2

   Prepare the Gravy Base

   • Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the slit green chilies and sauté for 30 seconds until they blister slightly.
   • Add the finely chopped onions and cook for 10-12 minutes, stirring frequently, until they are soft and a deep golden brown. This step is crucial for the flavor of the gravy.
   • Add the coriander powder and cumin powder. Sauté for 1 minute until the spices are fragrant.
3. 3

   Cook the Curry

   • Stir in the tomato puree and the remaining 0.25 tsp of salt. Cook for 5-7 minutes, stirring occasionally, until the masala thickens and you see oil separating from the sides.
   • Add the marinated chicken along with all the marinade to the pan. Increase the heat to medium-high and sear the chicken for 5-6 minutes, turning the pieces to brown them lightly on all sides.
   • Add the 10 whole garlic cloves and 1 cup of hot water. Stir well and bring the curry to a boil.
4. 4

   Simmer and Finish

   • Once the curry is boiling, reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer for 15-20 minutes, or until the chicken is tender and cooked through.
   • Remove the lid and stir in the garam masala powder. Cook for another 2 minutes, uncovered, to allow the flavors to meld.
   • Taste and adjust the salt if necessary. Garnish with freshly chopped coriander leaves.
5. 5

   Rest and Serve

   • Turn off the heat and let the curry rest, covered, for at least 10 minutes. This allows the flavors to deepen.
   • Serve hot with Parsi chapati, naan, or steamed basmati rice.