Reshmi chicken curry with fried golden eggs
Curries With Bumbi · ♥ 812 likes · 52.9K views · 9 min video
Read about thighs in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1250 g skinless chicken with bones, drumsticks and thighs
- 450 g onions
- 1 inch cinnamon stick
- 38 g ginger
- 22 g garlic
- 35 g cashew nuts
- 230 g plain unflavored yogurt
Cut the white elastic tendon running along each drumstick bone so the meat does not pull and buckle.
Chicken in creamy onion gravy, and the drumstick tendon
- ½ whole lemon
- ½ tsp salt
- ¼ tsp black pepper powder
Mix the chicken with the lemon juice, salt and black pepper and marinate half an hour.
- 2–3 tbsp oil
- ¼ tsp salt
Heat the oil only until warm, add the onions and fry on medium with a quarter teaspoon of salt.
- 6 whole green cardamoms
- 6 whole cloves
- 1 whole green chili
Add the cardamoms, cloves, cinnamon stick and green chili; when the onions start to soften add the ginger and garlic.
Fry until the onions are very light brown, switch off the heat, transfer to a bowl and cool considerably.
Whole spices, ginger and garlic
- 1 tbsp oil
Heat about a tablespoon of oil over medium to medium-high and fry the chicken pieces, in batches if needed, until golden brown on each side but not cooked through. If they stick, give them a few more minutes rather than pulling.
Blend the fried onion mixture with the drained soaked cashews and the yogurt to a smooth paste.
Lower the heat, return all the chicken and add the blended paste; rinse the blender with half a cup of water and add it.
Building the curry
- ½ cup water
- 1 tsp Kashmiri chili powder
Add the Kashmiri chili powder and the ghee; bring to a boil.
- 1 tbsp ghee
- 1½ tsp salt
- 1 cup hot water
- 1 tsp smoked paprika
- 1 tsp sugar
Add the salt, the cup of hot water, the smoked paprika and the sugar.
- eggs
Cover and cook on very low heat 40 minutes, until the chicken is very soft, stirring from time to time so the nuts do not settle and burn; thin with hot water if too thick.
Slow cooking the curry
- 2 tsp oil
- ¼ tsp turmeric powder
- ¼ tsp chili powder
Poke holes all over the eggs with a knife tip; fry in 2 teaspoons of oil with the turmeric and chili powder on medium-low, moving them until evenly coloured; set aside.
- chopped coriander leaves
- whole chilies
Taste and adjust the seasoning; add the chopped coriander, the whole chilies and the mace.