Curd Chicken is "Simply delicious chicken"

Chicken is a must on Sundays at our home. Alterations have to be there to make it more inviting than every other time. We are used to making chicken with coconut based curry - atleast that was the case in my childhood and even at in-laws house. And when it comes those extra calories thru coconut in the menu I just tend to simply hate them. I dont say I dont make it that way - but i have this new tendency to avoid it and make it more rare for appearance. 

This is a super-simple fool proof recipe that has been entertained at our home ever since I have started making it. It serves for lunch and also makes it way to the dinner menu for a hit with rotis. So here is the recipe

I made this for my mom this time on her visit home. She doesnt eat curd... not that she is allergic to it but she simply it even by smell. She is so different that she doesnt even eat stuff that has curd-like texture. When I made this chicken for her she fell in love with it and  happily told me that it was too good and also a little different from the usual stuff. Oh.. i felt great and my dad still calls me up and says "that days chicken was super Nimma ... "  I havent given my mom the secret yet as she will not try it the next if i say curd. Let her enjoy the taste :)

Serves... 5-6 ppl

Serve option... Hot with rice/rotis

This is what u'll need....

Chicken - 1 kg
Onion - 1 big
Tomato - 1 big
Curd - 1 cup
Garlic - 2 cloves
Turmeric powder - 1 tspn
Mustard seeds - 1 tspn
Cumin seeds - 1 tspn
Red chilli powder - 1 tspn
Sambar powder - 1 1/2 tbspn
Curry leaves - half handful
Oil for tadka
Salt to taste

Here is the stir....

• Cut chicken into bite sized pieces and keep it aside
• Heat a kadai with 2 tbspns of oil. Sprinkle mustard seeds and cumin seeds

• When you hear the mustard crackling add curry leaves, thinly sliced onion and garlic

• Let it just cooking about 1-2 mins and add the chicken pieces to it. Shake in some turmeric powder and salt to taste. Cook on medium flame till chicken is half done

• Add chopped tomatoes, sambar powder and red chilli powder to the pan and gve it a good stir. Keep cooking for a few minutes till the raw flavor from sambar powder has found its way out 

• When everything ready, whisk the curd with fork so it turns creamy and has no lumps. Pour it in the pan and give it a stir so that the chicken is fully coated with all the curd

• Add a little water if needed and give it a good stir

• Cook on medium flame till you can see oil separating to the corners. Now you know that the gravy is ready to be served

• Serve with hot rice or rotis

Note:

• Whisking curd will help it blend with the gravy 
• Adding turmeric is a must for chicken gravies
• Sometimes I add a little crushed pepper at the end which gives it a little extra touch