What is the formula/ recipe for an authentic home cooked thin sauce pakistani chicken curry like amma cooks?

When you walk past a pakistani household and the wonderful aroma of a curry wafts up your nostrils dont you wish you could knock the door and beg for a taste, I do. I come from Birmingham and a Balti is a consumer curry made for the commercial masses. I want Ammas (mums ) recipe please,thin sauce, just made for dipping your chappatis and roti in. Birmingham Has a Wonderfully massive pakistani community so ingredients are not a problem to come by. Please no restaurant curries or packet mixes.What is the formula/ recipe for an authentic home cooked thin sauce pakistani chicken curry like amma cooks?
orite........here it goes:





take chicken pieces......with bones it's yummm(6 drumsticks)


Take oil and add whole garam masala (mix available in mkt),fry finely chopped onions (2), then add ginger garlic paste made at home (fresh), fry till golden brown





add 1 large red tomato, cook it well, then simmer the flame, add chicken pieces and fry them for about 10 mins, then add degi/degchi mirch red chilly powder, salt,turmeric powder,a lil garam masala powder, chicken masala(optional, and also add a lil when the curry is done),coriander powder. cook for a while, now add 2-3 spoons of greek yoghurt..........fry for a while, add a very lil water and leave the chicken to cook on a medium flame. after 15 mins check if the pieces are done.......yessssssss here is your amma's cooked chicken :)......i know various other methods too...........lazy to type all :PWhat is the formula/ recipe for an authentic home cooked thin sauce pakistani chicken curry like amma cooks?
aska your momma
Next doors dog
Here we go then.





Long list of ingredients.





2lb. chicken joints skinned.


4 tbsp cooking oil


1 tsp cumin seeds


1 large onion finely chopped


1/2 inch cube of fresh Ginger root, peeled and chopped


4 cloves of garlic, peeled and crushed


3 dried red chillies whole


2 cinnamon sticks 2 inches long, broken into small pieces


2 black cardamons pods, split open at the top


4 whole cloves


10 whole allspice seeds


1/2 tsp turmeric


1 tsp paprika powder


5 fluid ounces of water


2 ripe tomatoes, skinned and chopped


2 fresh green chillies, whole


1 tbls ground almonds


2 tbls chopped coriander leaves





Now to the cooking.





cut chicken breasts in half, separate the legs into two.


Heat 4 tbls of oil over medium heat. Fry cumin seeds until they start to pop, add the onions, ginger, garlic, and red chillies. Cook till the onion is soft but not brown.





Stir in the cinnamon, cardamon, cloves and allspice.Cook for 30 seconds.





Add the turmeric and paprika,then the chicken. Fry for 6 minutes.





Add water and salt to taste, bring to the boil, cover and simmer for 30 minutes.





Add the tomatoes, green chillies and the almonds, stir and cook for 6 minutes.





Stir in the coriander leaves and serve.
Chicken and Capsicum Curry





Saira Ali, Karachi, Pakistan





Ingredients








2 chicken breasts cut in thin strips


2 medium sized tomatoes, chopped


2 tsp. soy sauce


1 tbs. ginger paste


1 tbs. garlic paste


2-3 capsicum, cut in long strips


2 onions, chopped


1 tsp. salt


1 tsp. red chili powder


1 tsp. tumeric powder


1 tsp. coriander powder


1 tsp. coriander, chopped for garnishing


2 tbs. cooking oil (canola preferably)








Take the chicken strips and marinate them in soy sauce, seasoning, ginger and garlic paste for 20 minutes.





Take a wok, heat the cooking oil. Then add the chopped onions and saut茅 them for a little while till they are light brown.





Then add the chicken strips and mix them with the onions thoroughly.





When the chicken is slightly cooked, add the tomatoes and mix them thoroughly with the chicken.





When a slight reddish colour appears, add the capsicum making sure they do not break while mixing.





Keep it on low flame till the chicken is tender.





Place it in a dish and garnish it with chopped coriander.





Serves 6-7