September 10, 2012

Chicken Curry with Boiled Eggs

Time for non vegetarian delicacies again when Captain Saheb is back home again! The first request this time was to make a chicken curry with boiled eggs. It is something that he says he remembers from a long time ago but could not give it a name. Therefore, I made him this chicken which of course isn't the same that he had but I still got thumbs up from him. This is a mildly spiced chicken curry which doesn't require you to spend too much time in the kitchen but still is delicious enough to have with rotis.
You will need:
Chicken pieces - 1 kg
Raisins and Cashew nuts - 1/4 cup each
Boiled Eggs - 3
Dry Red Chilies - 5
Green Chilies - 4
Garlic cloves - 1 tsp
Ginger - 1 inch piece
Cardamom - 7
Cloves - 10
Cinnamon - 1 inch piece
Peppercorns - 25
Turmeric Powder- 1/2 tsp
Cumin Seeds - 1 tsp
Coriander seeds - 1 1/2 tbsp
Nutmeg powder - a pinch
Ghee or oil - 3 tbsp
Yogurt - 1 cup
Lime Juice - 1 1/2 tsp
Onion Sliced - 2 Big
Sugar - 1/2 tsp
Salt to taste
Coriander leaves - to garnish
 Grind together cumin seeds, red and green chilies, garlic, ginger,10 peppercorns, turmeric, coriander seeds, nutmeg powder, 5 cloves and 2 cardamom.
Heat oil in a deep pan. Fry the raisins and cashew nuts until golden brown and keep aside.
In the same oil, add the sugar and fry the onions, the rest of the cardamoms, cloves, cinnamon and peppercorns until the onions become transparent.
Add the ground masala and fry well until it turns a dark brown colour but not burnt.
Add the chicken pieces and fry for another 5 minutes.
Add the yogurt and the lime juice along with half a cup of hot water and salt to taste.
Close the lid and cook for about 15 minutes or until chicken is well cooked and the gravy thick.
Remove from flame, garnish with quartered boiled eggs, fried nuts and coriander leaves.


  1. looks amazing! if we want to make it spicier, do we just add more chili? and no curry powder needed?