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Have you ever thought of making chicken curry in an oven?
Well, today we are going to show you how to do that. With minimum effort, you will be amazed how you can make the most delicious chicken curry in the oven.
No browning of onions required, no stirring, all you do is mix some basic ingredients and the oven does the job for you.
Hey everyone, welcome to Curries With Bambi.
Okay my friends so all you need to do is to
mix everything in a blender.
We need a medium-sized onion, garlic.
Have taken grated ginger, but you can definitely add them whole.
Furthermore, we do not know what made me do that extra step of grating when everything is going into the blender.
Next, had soaked some raw cashew nuts in hot water for about an hour.
Drain the water before adding them to the
blender.
Cashew nuts add up to that richness to the
gravy and give a thickness to it, but you can remove them out if to have any concerns.
Then require tomato paste.
And finally, plain unflavoured yogurt.
Remember guys, the yogurt must be plain & unflavoured and not vanilla or strawberry flavoured.
The last thing you want to do is a strawberry flavoured chicken curry.
We require a fine paste like this.
Next comes the chicken.
Used bone in chicken thighs.
You can even use drumsticks.
Add the paste.
Add about a cup of water to the blender jar
and save it for later.
Next comes the spices.
I am a great fan of Kashmiri red chilli powder, but you can even use paprika.
Then curry powder and garam masala powder.
Salt and sugar to balance the flavour.
Some freshly ground black pepper and finally
oil.
Please try using bone in chicken pieces as
the bones impart so much flavour to the curry.
After mixing everything very well, refrigerate it for a minimum of 2 hours.
The more it marinates in all that goodness
the better it is going to taste.
Remember to take it out from the refrigerator an hour before you plan to cook.
Add the chicken to any baking dish or an oven safe pan.
Then remember that blender jar water I told you to save earlier, that goes in now.
Mix with the marinade and pour all that goodness over the chicken.
I even like adding some potatoes as my husband cannot think of a chicken curry without it, but you can leave them out if you wish to.
You can even add carrots.
Finally, we tucked in 2 large dry bay leaves.
Now cover the pan very well with aluminium foil and put it in a preheated 400 degrees oven for about 1 hour & 45 minutes.
Okay, as we know the time is long, but you do not have to do much from here on.
After 50 minutes, remove the aluminium foil.
Spoon some of that gravy over the chicken
and let the oven do its job.
In between just spoon that luscious gravy
on top of the chicken pieces. Have found the gravy was getting too thick, so added one more cup of hot water.
Keep some hot water ready as you may have to add it but remember that the water needs
to be hot so that you do not disturb the cooking process.
Finally, you get this gorgeous looking chicken curry which seems like you had put in so much hard work to it, but only you know how the magic was done by your oven.
You can even add some heavy cream on top, but my family likes it in this way.
And when it comes to Bumbi, coriander leaves will have to come to the scene.
Enjoy it with rice, roti or naan.
And there you go guys, my very best oven made chicken curry.
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