chicken curry

Chicken curry is a traditional non-vegetarian recipe, a delectable blend of aromatic spices and tender chicken. Let us start making the chicken curry and have it with rice, butter naan or chapatti or whatever you like. The recipe is here sharing with you is not categorized north Indian or south Indian. We sure that you belongs from anywhere in the region will be like this tasty chicken curry

Ingredients for Chicken Curry

chicken curry

  1. Chicken ½ kg
  2. ½ tsp of cumin seed
  3. 5 pieces of Clove
  4. 1-inch piece Cinnamon
  5. 1/2tsp of Fennel seed
  6. 1-inch long piece Ginger
  7. Garlic – 8 to 10 arils
  8. 1/2 tsp of turmeric powder
  9. 1 tbsp red chili powder
  10. 3/4 tbsp of Kashmiri chili powder and
  11. 2 tsp of coriander powder into it
  12. Black pepper powder -1 tsp
  13. 1/2 tsp of garam masala
  14. 2-3 tbsp of cooking oil
  15. 4 big onions sliced
  16. 4 chopped green chilies
  17. 2 small tomatoes chopped
  18. Curry leaves 2 stalk
  19. Green Coriander – For garnishing

Read

Chicken biriyani

Chilli Chicken Gravy

Preparation of Chicken curry

Before you start make chicken curry, make a paste with cumin seed, clove, cinnamon, fennel seed, ginger and garlic in a grinder or crush them all well.

Take a thick-bottomed Kadai / pan.

Pour 2-3 tbsp of cooking oil into it and it heats well. When the oil heated up, add cumin seed one stalk of curry leaves into it and saute it well

Add the paste made of cloves, garlic, ginger, and fennel seeds cinnamon add black pepper powder. Saute them well till the raw smell goes then It has got a very good smell.

The raw smell has gone. Now add the onion slices into it…Add enough salt, then add 4 chopped green chilies. Saute it until it has a brown shade. Add 2 small tomatoes chopped into it

Stir them occasionally even if you are using a nonstick pan. Cook the tomatoes by closing the Kadai on a medium flame. Stir them occasionally otherwise, a chance to burn the masala.

When the tomatoes are mashed up well in the onion masala, turn the flame into low. Add turmeric powder, red chili powder, Kashmiri chili powder, and coriander powder into it

Finally, add the garam masala

Saute them well until the raw smell of the powder goes. It takes some time to get it done. It took almost 10 minutes to remove the raw smell of the powders.

When the oil starts to separate from the masala, add the small chicken pieces into the masala

Close the Kadai and let the chicken curry cook in medium flame

There would be enough water in the chicken itself. Therefore, there is no need to add extra water into it

It would taste more if the chicken cooks in the water come out of it

Close the Kadai and let the chicken cook in its water itself. Stir occasionally

Even if you are using a nonstick Kadai, stir the curry occasionally.

The water has started to come out of the chicken pieces. Close it again and cook the chicken curry  well

Do not forget stirring it occasionally. If you want more gravy, add some boiled water into it. Do not add cold water, which may change the real taste of the dish

Let the chicken curry boil well. Thus, the chicken pieces would blend well with the masala

The oil begins to separates after 5 minutes of boiling

The oil on the top of the gravy indicates that the dish is ready

Add one stalk of curry leaves

Now the chicken curry is ready,

Switch off the flame and garnish with green coriander then let it cool for some time. You can serve it hot but the real flavor could be felt only when it gets cold.

 

 

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