Once the onions have caramelized, add 8 g turmeric powder and 18 g salt, along with 75 g of water.Ħ. (We add the sugar at this stage to help the onions caramelize quickly.)ĥ. Add in the onions, along with the sugar, and fry them for about 8 to 10 minutes, till the onions are brown in colour. Once the oil has started to smoke lightly and changed colour to a pale yellow, temper it with dried red chillies, bay leaves, cardamom, cinnamon, cloves, and peppercorns.Ĥ.
Thinly sliced onions (as opposed to roughly chopped or diced onions) give the curry the perfect texture.ģ. Alternatively, you can also parboil the potatoes in water on the stove.Ģ. Put these in a microwave-safe bowl, add 2 tablespoons of water, cover the bowl with a cling film, and microwave for about 3 to 4 minutes. Peel and divide the potatoes into 4-cm halves or quarters. For best results, leave it to marinate overnight.ġ.
Cover the bowl and rest the marinated chicken in the refrigerator for at least 2 hours. Stick the used lime peel in between the chicken pieces.ĥ. Instead, add the liver after all the chicken pieces are well coated, and smear the liver with the marinade then.Ĥ. If you are also cooking the chicken liver, don’t toss it in the marinade along with the other pieces of the chicken, as it might disintegrate. Coat the chicken pieces in the marinade, making sure to get into all the nooks and crannies of the chicken. Give these a good mix and then add the chicken to the bowl.ģ. In a mixing bowl large enough to hold all the chicken, combine the components of the marinade: that is, sliced onions, chopped garlic, ginger paste, chopped green chillies, yoghurt, turmeric powder (10 g), red chilli powder, garam masala powder, salt (10 g), lime juice, and raw mustard oil.