Recipe Cook Time
For the Coriander Rice:
Crackle the cumin seeds in oil, add the green chillies, the rice, coriander leaves, a sprinkle of salt and lime juice and toss well to mix.
Take off the heat after 1 minute.
For the Chicken Curry:
Crackle the cumin seeds in 2 1/2 tbsp of hot oil. Add in the onions and saute on a medium flame till golden brown.
Add in the ginger - garlic paste, green chillies and a tsp of salt. Cook till all the ingredients are well combined.
Next, add the turmeric, cumin powder and red chilli powder. Mix well and cook out the spices.
Deglaze the pan with a dash of water and add in the chopped tomatoes.
Cook on a medium flame till the tomatoes combine well with the other ingredients.
Make the peanut and sesame paste by dry roasting and grinding them with a little water.
Add this paste to the masala, mix well and cook for 2 minutes.
Add in the chicken pieces and 2 tbsps of oil, season with salt and cook for 10-15 minutes on a low flame.
Keep sprinkling in so water to keep the masala from sticking to the pan.
Gently stir in the curd, cover the pan and cook the chicken on a low heat for approximately half an hour or till the meat is tender.
Toss in a handful of chopped coriander, and 1 tbsp of fresh garam masala made with cardamom, black peppercorns, cinnamon and cloves.
Serve the chicken curry with coriander rice.