In my household, Sunday is not complete without eating chicken curry. And in many other homes, I know Sunday is chicken curry day :-) So heres a simple but classic chicken curry recipe which everyone will relish.
Ingredients-
1) 1 kg chicken (with bones)
2) 1/2 kg onion cut vertically.
3) 5-6 big tomatoes cut into medim sized pieces.
4) Garlic paste- 3 tbsp
5) Ginger paste- 3 tbsp
6) Curd- 1 cup
7) Other spices like turmeric powder, chilli powder, cumin powder, coriander powder and garam masala - 2 tbsp each
8) 2 bay leaves
9) 2-3 cloves
10) 2-3 green cardamom
11) 1 black cardamom
12) Oil
13) Salt as per taste
Recipe-
1) Wash and clean chicken. For marination, add curd, 1 tbsp ginger and garlic paste and 1 tbsp each of dried spices. Mix well and keep it aside. You can also marinate it overnight in refrigerator.
2) Take sufficient oil in a wok, add onion, tomato and remaining ginger-garlic paste, and fry till the raw aroma goes away and onion becomes slightly brown. You can also add 4-5 green chillies here, if you want the curry to be more spicy. Let this mixture cool down and then grind it to make a fine paste.
3) Now add oil in a big wok/kadhai and add bay leaves, cloves, cardamom. Add the onion paste and fry, once the oil start leaving from sides, add remaining dried masala and fry again.
4) Add marinated chicken, salt and 1 cup water, cover and let it cook for 10 minutes.
5) Now depending on how much curry you need, add water again and cook till the chicken is tender. I normally cook it in pressure cooker for 2 whistles.
6) Garnish with coriander and serve with chapatis.
Ingredients-
1) 1 kg chicken (with bones)
2) 1/2 kg onion cut vertically.
3) 5-6 big tomatoes cut into medim sized pieces.
4) Garlic paste- 3 tbsp
5) Ginger paste- 3 tbsp
6) Curd- 1 cup
7) Other spices like turmeric powder, chilli powder, cumin powder, coriander powder and garam masala - 2 tbsp each
8) 2 bay leaves
9) 2-3 cloves
10) 2-3 green cardamom
11) 1 black cardamom
12) Oil
13) Salt as per taste
Recipe-
1) Wash and clean chicken. For marination, add curd, 1 tbsp ginger and garlic paste and 1 tbsp each of dried spices. Mix well and keep it aside. You can also marinate it overnight in refrigerator.
2) Take sufficient oil in a wok, add onion, tomato and remaining ginger-garlic paste, and fry till the raw aroma goes away and onion becomes slightly brown. You can also add 4-5 green chillies here, if you want the curry to be more spicy. Let this mixture cool down and then grind it to make a fine paste.
3) Now add oil in a big wok/kadhai and add bay leaves, cloves, cardamom. Add the onion paste and fry, once the oil start leaving from sides, add remaining dried masala and fry again.
4) Add marinated chicken, salt and 1 cup water, cover and let it cook for 10 minutes.
5) Now depending on how much curry you need, add water again and cook till the chicken is tender. I normally cook it in pressure cooker for 2 whistles.
6) Garnish with coriander and serve with chapatis.
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