Mango Chicken Curry

Step 1: Marinate the Chicken

In a bowl, combine 1 kg chicken pieces with 2 tbsp ginger-garlic paste and 1 tbsp cooking oil. Mix well to coat the chicken. Peel and slice 2 medium raw mangoes, separating the flesh from the pit. Grate the remaining mango flesh from the pit directly into the chicken. Mix thoroughly and let it marinate for at least 1 hour.

Step 2: Prepare the Gravy Base

Heat 4 tbsp mustard oil in a large pot or kadhai. Once hot, add 2 bay leaves, 3-4 black cardamoms, 3-4 green cardamoms, 5-6 cloves, 8-10 black peppercorns, and a 1-inch piece of cinnamon stick. Let the whole spices crackle for about 30 seconds.

Step 3: Sauté Onions and Tomatoes

Add 500g of finely chopped onions to the pot and sauté until they turn light golden brown, about 5-7 minutes. Then, add 1 cup of tomato puree (from 2 medium tomatoes) and cook until the raw smell of tomatoes disappears and the mixture thickens, approximately 5 minutes.

Step 4: Add Powdered Spices to Gravy

Stir in 2-3 tsp of salt (to taste), 1 tbsp Kashmiri red chili powder, 2 tbsp coriander powder, 1 tsp turmeric powder, 1 tsp garam masala, and 1 tsp Degi Mirch. Mix all the spices well with the onion-tomato mixture and cook on low heat until the oil separates from the gravy, about 5-7 minutes. Add 2 tbsp of chopped fresh coriander leaves (including stems) and mix.

Step 5: Pan-Fry the Chicken

In a separate pan, heat 5 tbsp of cooking oil. Add the marinated chicken pieces in batches and pan-fry them until they are about 30-40% cooked and the raw smell of ginger-garlic paste has dissipated, approximately 5-6 minutes per batch. The chicken will release its juices and then start to brown slightly.

Step 6: Combine Chicken with Gravy

Once the chicken is partially cooked, transfer all the fried chicken pieces into the pot with the prepared gravy. Mix well to ensure the chicken is thoroughly coated with the gravy.

Step 7: Prepare Mango Tempering

In the same pan used for frying chicken, heat 1 tbsp of cooking oil. Add 1 tbsp fennel seeds, 1 tsp cumin seeds, and 1/2 tsp asafoetida. Let them crackle for about 30 seconds. Then, add 1 small roughly chopped onion and sauté briefly until translucent, about 1-2 minutes. Add the diced raw mango pieces (from 1.5 medium mangoes) and sauté for 2-3 minutes until they start to soften slightly.

Step 8: Finish the Curry

Pour the prepared mango tempering into the chicken curry. Mix everything gently. Add a little water if needed to adjust the consistency of the gravy. Cover the pot and let the curry simmer on low heat for another 4-5 minutes, allowing the mango to fully soften and its tanginess to infuse into the curry. Garnish with 2 tbsp of fresh chopped coriander leaves before serving.

• Use bone-in chicken for better flavor and texture.

• Do not overcook the mango pieces in the final tempering; they should soften but not completely disintegrate before adding to the curry.

• Adjust the quantity of raw mango based on your preference for tanginess.

• For a spicier version, add green chilies to the gravy or increase the amount of red chili powder.

• You can use ripe mangoes for a sweeter, milder curry, but the tanginess of raw mango is key to this recipe.