Onion Chicken Curry

I love Ethiopian Doro Wat. It is a chicken dish simmered in a flavorful reddish-brown onion chilly sauce. I was searching for the recipe of Doro Wat and found that Toasted Onions are used for making the gravy. No wonder it tastes so heavenly. Since, I didn’t have the authentic spices required for making Doro Wat, I decided to try an Indian Style Chicken Curry with Toasted Onions.

The onions are first toasted in a pan without oil, until all juices evaporate. This toasted onion gives a unique flavor to the dish. In Indian cooking, most of us saute onions in oil and never toast it. My husband loved this Onion Chicken Curry though I prefer Doro Wat. This Onion Chicken Curry has a thick gravy and goes well with Rice and Rotis.

Ingredients

1. Chicken – 2 pounds (1 kg approx)
2. Thinly Sliced Onions – 1 big
3. Dried Red Chillies – 6 nos. (Alter according to your spice tolerance)
4. Garlic Cloves – 4
5. Ginger paste – 1 tbsp
6. Kashmiri Chilly Powder – 1 tsp (Alter according to your Spice Tolerance)
7. Coriander Powder – 2 tsp
8. Chicken/Meat masala Powder – 2 tbsp (I used Eastern brand)
   
9. Homemade Garam Masala Powder – 1/2 to 1 tsp
10. Curry Leaves – A sprig
11. Bay Leaves – 2
12. Oil – 2 tbsp
13. Water – As required
14. Salt – to taste
15. Lemon Juice – 1 tbsp

For Marinating the chicken

1. Turmeric Powder – 1/2 tsp
2. Kashmiri Chilly Powder – 1 tsp (Alter according to your Spice Tolerance)
3. Cumin Powder – 1 tsp
4. Ginger Garlic Paste – 1 tbsp
5. Black Pepper Powder – 1 tsp
6. Lemon Juice – 2 tbsp
7. Salt – to taste

Method of preparation

1. Clean and cut the chicken into medium sized pieces and marinate it with the above ingredients. Refrigerate it for an hour.
2. Meanwhile, heat a non stick pan and toast the onions on medium heat without oil. Keep on stirring so that the onions do not burn.
3. Once the juices from the onions evaporate, remove from stove top and allow it to cool.
4. Grind the onions, red chillies and garlic cloves to a thick paste and keep it aside.
5. Heat oil in a skillet or non stick pan and add bay leaves and curry leaves. Saute for a minute or two.
6. Reduce heat and add red chilly powder, coriander powder, chicken masala powder and saute for a minute or two until it becomes a nice brown color.
7. Add the onion red chilly garlic paste and saute for around five minutes.
8. Add ginger paste and saute for 2 minutes until the raw smell disappears.
9. Add the chicken pieces to the pan along with 1 cup of water and salt to taste. Mix everything well.
10. Cover and cook stirring occasionally, until the chicken is tender and cooked. This may take around 30-40 minutes depending on the chicken pieces used. Sprinkle 1/2 to 1 tsp of Garam Masala Powder.
11. Remove lid and simmer for a few more minutes on medium high heat, so that the gravy thickens. Sprinkle lemon juice and remove from stove top.
12. Serve this spicy Onion Chicken curry with Rice or Rotis.

Note

• If you prefer, you may saute the onions in oil before grinding it. Toasting the onions without oil gives it a unique flavor.
• You can use any store bought chicken Masala Powder or you can prepare it at home. Brands like Eastern, Saras, Melam, Priyom, Niraprara etc. are good. Click here for Home Made Chicken Masala Powder ingredients.