| Recipe Name: Chicken Curry |
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| Category: Indian |
Sub Category: Non Vegetarian |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Chicken |
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1/4(250 g) |
| Onion |
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100 g |
| Ginger |
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10 g |
| Garlic |
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4 cloves |
| Tomatoes |
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100 g |
| Curd |
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2 tsp |
| Salt |
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1/2 tsp |
| Haldi |
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1/4 tsp |
| Red chilli powder |
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1/4 tsp |
| Garam masala |
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1/4 tsp |
| Poppy seeds |
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1/4 tsp |
| Cumin seeds |
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1/4 tsp |
| Poppy seeds |
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1/4 tsp |
| Coriander seeds |
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1/4 tsp |
| Cloves and pepper corn |
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2 each |
| Cinnamon |
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1/2" piece |
| Green cardamom |
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2 |
| Bay leaf |
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1 |
| Fat |
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1 tbsp |
| Coriander leaves |
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a few |
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Method: |
- Clean and wash the chicken and cut into pieces.
- Grind ginger, garlic, poppy seeds, cumin seeds, coriander seeds, cloves, pepper corns and cinnamon together to a fine paste.
- Grate or grind the onion.
- Heat fat a thick bottom pan, add cardamom, bay leaf and onion paste. Fry the onion to golden brown. Add turmeric powder, chilli powder, salt, masala paste, blanched and chopped tomatoes and beaten curd.
- Fry till the masala is done and fat separates out.
- Add chicken pieces and fry for 5-10 minutes. Add sufficient water to make gravy and cook over slow heat till done and a thick gravy is left.
- Serve hot garnished with coriander leaves and garam masala.
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Tags:
Chicken Curry, 1/4 , add , seeds
, paste , onion , fry , masala , seeds , pepper , chicken , pieces , grind , fat , gravy , powder , thick , heat , coriander , 100 , chilli |
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