Chicken curry

admin, June 20, 2014

Serving size: 4-5

Ingredients:

Marinate:

  1. ½ kg chicken, washed and cut into medium sized pieces
  2. 3 tbsp curds
  3. 1 tsp red chilli powder (adjust to suit your spice level)
  4. ¼ tsp turmeric pwd
  5. salt to taste

 

Make a paste:

  1. 6-7 cashewnuts
  2. 4-5 tbsps milk
  3. Dry roast and make a fine powder:
  4. 1” cinnamon
  5. 10-12 curry leaves
  6. 3 cloves

 

Rest of the ingredients:

 

  1. 3-4 tbsps oil
  2. 2 big onions finely chopped
  3. 1 large tomato finely chopped
  4. 1 tsp ginger-garlic paste
  5. 1 tsp coriander powder
  6. 3/4 tsp black pepper powder (adjust to suit your spice level)
  7. ¼ tsp cumin powder
  8. coriander leaves for garnish

 

Directions:

 

  1. Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.
  2. While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.
  3. Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.
  4. Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.
  5. Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.
  6. Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.
  7. Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.
  8. Add the ground masala paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.
  9. Garnish with fresh coriander leaves.

 

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