Achari Baingan Murg | Chicken & Brinjal Curry

Adapted from a TV show by Chef Sameena, this recipe is very close to my heart. Not only because of its taste, but because this is one of those recipes which actually gave me confidence in my early years of cooking. Chef Sameena Jaleel is one of my favorite chefs from Pakistan, and I really get inspired by the way she talks and the way she cooks. Her presentations and and all her recipes are amazing.





Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes


Ingredients

• 1 kilogram chicken
• 2 cups of chopped onion
• 2 cups chopped tomato
• 6 small size brinjal (purple)
• 1 tbsp ginger & garlic paste
• 1 tbsp red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala powder
• 1 1/2 tsp whole cumin
• 1 tsp fennel seeds
• 1 tsp kalonji seeds (nigella)
• 2 tbsp desiccated coconut
• 1 tbsp tamarind pulp ( 1/2 cup tamarind soaked juice)
• 4 dry red chilies
• 4 whole green chilies (mild)
• 6 to 7 curry leaves
• 1/2 cup chopped coriander leaves
• 1/4 cup cooking oil
• Salt to taste

Preparation:

• Wash & cut chicken pieces into small or medium size. If you wish you can also use boneless pieces.
• Cut each baby brinjal into half. If big size, then cut into the size of chicken pieces.
• In a plate keep tadka (tempering) ingredients ready. 4 dry red chilies, curry leaves, whole cumin seeds and fennel seeds.
• Chop onion, tomatoes and coriander leaves.

Method:

1. Heat oil in a thick bottom saucepan or kadhai. Add all the tadka ingredients 4 dry red chilies, curry leaves, whole cumin seeds and fennel seeds. Fry for 30 seconds and then add chopped onion along with 1 tsp kalonji seeds and fry till light brown.
2. Now add 1 tbsp ginger & garlic paste, 1 tbsp red chili powder and 1/2 tsp turmeric powder. Fry for half a minute and then add chopped tomatoes. 
3. Increase the flame and add chicken pieces and salt. Cook for 1 minute while stirring so that chicken pieces are well combined with spices. Add 1 cup of water, cover with a lid and cook on medium to low flame till chicken pieces are half cooked.
4. Half way through, add brinjal pieces and tamarind pulp and again cook for 10 or 15 minutes or till chicken is fully done. 
5. Finally add 2 tbsp desiccated coconut, 1/2 tsp garam masala powder, whole green chilies and chopped coriander leaves. Cook for 2 or 3 minutes and serve hot with dal chawal or with rotis. 

Note: Do not add too much water all at once. The consistency of the gravy should be like kadhai dishes. Do not add kalonji to hot oil as turns really too bitter.