Sunday, March 3, 2013

CHICKEN CURRY



INGREDIENTS:-

FOR MARINADE:

Whole Chicken-2 lb or 1 kg (cut into medium sized pieces)
Yogurt-5 tbsp for marinate
Ginger-Garlic paste-2 tsp
Chopped Green chili-4(optional)
Turmeric Powder-1 tsp
Red chili powder-2 tsp(or to taste)
Coriander powder-1 tsp
Chicken curry powder-1 tsp
Lemon juice-2 tsp
Salt-4 tsp

FOR CURRY:-

Potato-2 medium(cut into 4 pieces)
Chopped Onion-2 large
Chopped Tomato-1 large
Ginger-Garlic paste-2tbsp
Turmeric Powder-1 tsp
Red chili powder-1 tsp(as per taste)
Coriander powder-1/2 tsp
Cumin powder-1/2 tsp
Garam masala powder-1/2 tsp
Chicken curry masala powder-1 tsp
Whole Garam masala(cardamoms,cloves,black pepper,coriander seeds,cumin seeds,cinnamon and bay leaves)-1 tbsp
Dry red chili-2
Sugar-2 tsp
Oil-4 tbsp
Salt to taste
Coriander leaves for garnish

METHOD:-

1-Marinate chicken with all the ingredients of marinade and refrigerate it for 3-4 hours or
2-In a pan heat 1 tbsp of oil,add potatoes and 2 of pinch salt and turmeric and fry till golden brown.Keep aside.
3-Heat remaining oil,add whole garam masala and dry red chili.When they start spluttering,add chopped onions and sugar.
4-Fry for some time until the onion turns light brown.Then add ginger garlic paste and fry till oil separates on medium heat.
5-Then add turmeric powder,chili powder,cumin powder,coriander powder,garam masala powder and chicken curry powder and salt,,combine properly.
6-Then add marinate chicken and mix it well.Stir chicken for 20 mins till all the water evaporates and oil begins to appear from out of the masala.
7-Then add a cup of water,potato and tomatoes.Combine well and cover the pan  for almost 15-20 minutes on medium heat.
8- Garnish with chopped coriander leaves and serve hot with rice or roti(bread).
Note-If you want more spicy then you can add 4-5 green chilies(split the green chili vertically)


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