Chicken Curry

Prep: 15 minutes | Cook: 30 minutes | Servings: 4

Ingredients

For Marination

750 gms chicken on bone, curry cut

½ cup yogurt, beaten

Salt to taste

2-3 green chillies, slit

½ tsp turmeric powder

1 tsp red chilli powder

1 tsp coriander powder

2 green cardamom pods

2 cloves

For Curry

1 tbsp ghee

½ tbsp oil

1 black cardamom, crushed

3-4 bay leaves

1 tsp cumin seeds

2 cloves

1 tbsp ginger, chopped

6-7 garlic cloves, roughly crushed

5-6 medium onions, finely chopped

¼ tsp turmeric powder

Salt to taste

1½ tsp coriander powder

1 tsp red chilli powder

2 medium tomatoes, finely chopped

2 tbsp ghee

Coriander sprig for garnish

Process

  • Add chicken, yogurt, salt, green chillies, turmeric powder, red chilli powder, coriander powder, cardamom powder and cloves. Mix well. Set aside to marinate for 15-20 minutes.
  • Heat ghee in a pan, add some oil as well. Add black cardamom, bay leaves, cumin seeds and cloves. Saute till fragrant.
  • Add ginger and garlic, saute till fragrant. Add onions and saute till they turn brown.
  • Add turmeric powder and roast for 2 minutes. Add salt and mix well. Add coriander powder and roast for 2 minutes.
  • Add chilli powder, mix well and roast for 2 minutes. Add some water, mix well and cook for a few minutes.
  • Add the tomatoes, mix well. Cover and cook till tomatoes leave their oil.
  • Add the marinated chicken and mix well. Cook till ghee starts floating on top.
  • Add some water, mix well. Cover and cook till the chicken is done.
  • Garnish with coriander and serve hot with rice or roti.
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