As the name suggests, this dish is for days when you are in a hurry or do not feel like slogging away in the kitchen. With minimal effort and time spent, this chicken curry will give that tasty addition to your lunch or dinner. This preparation is one of my son's favourite, so that's a total win-win for me ! :-)
600g diced boneless and skinless chicken
2tbsp natural yogurt
1medium size tomato chopped
150g or 2 large onions made into paste
1tbsp ginger garlic paste
1tbsp kasuri methi
1tsp turmeric powder
1tsp cumin powder
1tsp coriander powder
1/4 tsp hot red chilli powder or to taste
1/2 tsp paprika or kashmiri chilli powder
1tsp garam masala powder
1/2 tsp sugar
2tbsp cooking oil
salt to taste
Take the chicken in a large bowl, add all the ingredients and 2 tsp of cooking oil
Mix well until the chicken pieces are coated well with the spices and yogurt.
Cover the bowl with a clingfilm and the let the chicken marinate in the fridge for 15-30minutes.
Heat a pan or wok on medium-high, add remaining of 2tbsp oil.
Now add the marinated chicken along with the all the marination. Continue to cook on medium high for 10minutes till the chicken is sealed and oil spice paste is cooked, without covering. Stir once in between.
Cook covered on medium-low for another 10-15minutes. Stir the chicken in between to ensure its not sticking to the pan. Sprinkle a tbsp of water if needed.
Remove from heat and allow it to rest.
You may garnish with chopped coriander or parsley. Serve hot with boiled rice or pulao. Or with soft roti, naan or even plain parantha!