Achari Baingan Murg | Chicken & Brinjal Curry
Indian style chicken curry with a combination of eggplant with pickle flavors, to be served hot with freshly steamed rice or roti.
Servings 4
Ingredients
- 1 kilogram chicken
- 2 cups of chopped onion
- 2 cups chopped tomato
- 6 small size brinjal purple
- 1 tbsp ginger & garlic paste
- 1 tbsp red chili powder
- ½ tsp turmeric powder
- ½ tsp garam masala powder
- 1 ½ tsp whole cumin
- 1 tsp fennel seeds
- 1 tsp kalonji seeds nigella
- 2 tbsp desiccated coconut
- 1 tbsp tamarind pulp 1/2 cup tamarind soaked juice
- 4 dry red chilies
- 4 whole green chilies mild
- 6 to 7 curry leaves
- ½ cup chopped coriander leaves
- ¼ cup cooking oil
- Salt to taste
Instructions
- Heat oil in a thick bottom saucepan or kadhai. Add all the tadka ingredients 4 dry red chilies, curry leaves, whole cumin seeds, and fennel seeds. Fry for 30 seconds and then add chopped onion along with 1 tsp kalonji seeds and fry till light brown.
- Now add 1 tbsp ginger & garlic paste, 1 tbsp red chili powder and 1/2 tsp turmeric powder. Fry for half a minute and then add chopped tomatoes.
- Increase the flame and add chicken pieces and salt. Cook for 1 minute while stirring so that chicken pieces are well combined with spices. Add 1 cup of water, cover with a lid and cook on medium to low flame till chicken pieces are half cooked.
- Halfway through, add brinjal pieces and tamarind pulp and again cook for 10 or 15 minutes or till chicken is fully done.
- Finally, add 2 tbsp desiccated coconut, 1/2 tsp garam masala powder, whole green chilies and chopped coriander leaves. Cook for 2 or 3 minutes and serve hot with dal chawal or with rotis.
Notes
Note: Do not add too much water all at once. The consistency of the gravy should be like kadhai dishes. Do not add kalonji to hot oil as turns really too bitter.