Chicken Curry

By on December 25, 2011

 Chicken Curry

Ingredients

½ kg chicken

100 ml onion paste

50 ml. yogurt

1 tsp. coriander (Dhaniya) powder

3 to 4 tsp salt (to taste)

¼ tsp. turmeric (Haldi) powder

1 tsp chili (Lal Mirch) powder

1 tsp. garlic (Lehsan) paste

1 tsp. ginger (Adrak) paste

100 ml. oil

1 to 1½ tsp. salt (as per taste)

100 ml. tomato – ground

1-2 green chilies -chopped

1 tsp. garam masala. OR 1 black cardamom (Bari Ilaichi) seeds,

2 green cardamom (Chhoti Ilaichi) seeds,

1 small stick cinnamon (Dalchini)

10 black pepper (Kali Mirch)

6-8 cloves (Laung)

¼ tsp. cumin seeds (Zeera)

Garnish

2 tsp. fresh coriander (Dhaniya) leaves and green chilies (chopped)

Instructions

cook onion paste in oil to light brown. Add Ginger (Adrak), Garlic (Lehsan) paste, yogurt, Coriander Seeds (Dhaniya) powder, chili powder, Turmeric (Haldi) powder, tomato, and salt.

Mix and fry for a short time and then add the chicken.

Mix it and give permission it cook for 10-15 minutes till the chicken becomes tender and the preferred consistency of curry is achieved. (add water only to have the required consistency)

Garnish with green chilies, green coriander (Dhaniya) leaves and garam masala.

Serve with naan or boiled rice.

Serving: 3 to 4 persons…