Name: Desi Chicken Curry recipe by Reena Andavarapu at BetterButter
Prep time: 1 min
Cook time: 40 min
Total time: 41 min
Yield: 4
Ingredients: Chicken - 1 kg; Coriander - 1 bunch; Mint Leaves - 1 bunch; Methi leaves - 1/2 bunch; For the marination : Ginger garlic paste - 1 tbsp; Red Chilli Powder - 2 tbsp; Turmeric - 1 tsp; Dhania jeera powder - 2 tsp; Garam masala powder - 1/2 tsp; Salt to taste; Juice of a lime; For the Masala : Onion - 1 large; Desiccated coconut powder - 1/4 cup; Poppy seeds - 1 tbsp; Ginger garlic paste - 1 tbsp; For tempering : Cardamom - 4; Cloves - 1; Cinnamon - 1 inch

Ingredients Serving: 4

Chicken - 1 kg
Coriander - 1 bunch
Mint Leaves - 1 bunch
Methi leaves - 1/2 bunch
For the marination : Ginger garlic paste - 1 tbsp
Red Chilli Powder - 2 tbsp
Turmeric - 1 tsp
Dhania jeera powder - 2 tsp
Garam masala powder - 1/2 tsp
Salt to taste
Juice of a lime
For the Masala : Onion - 1 large
Desiccated coconut powder - 1/4 cup
Poppy seeds - 1 tbsp
Ginger garlic paste - 1 tbsp
For tempering : Cardamom - 4
Cloves - 1
Cinnamon - 1 inch

Instructions

Wash and Marinate the chicken with the ingredients mentioned under marination. Freeze for an hour.
Make the masala paste and keep it ready to use. Chop dhania, pudina and methi leaves and keep aside.
Tempering : Heat oil in a pan and add the ingredients for tempering. When they splutter add the masala paste.
Brown the masala nicely by stirring well in between then add the greens, dhania, methi and pudina. Stir fry for 3 to 4 minutes.
Now add the marinated chicken. Mix well and fry on high flame for around 10 minutes.
Keep stirring in between and add 1 cup of water or more according to the consistency required. Cover and Simmer for 15 minus or till cooked. Serve hot with phulkas.

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