Name: Fiery Red Chicken Curry recipe by sweta biswal at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 500 gm medium sized chicken pieces; 1 tsp Ginger garlic paste for marination; 2 tsp Mustard Oil; 1 tsp yogurt; 1/2 tsp Turmeric; Salt to taste; 2-3 tsp oil; 1 large onion; 1 large potato; 2 medium sized tomatoes; 1/2 tsp cumin seeds; 1 tsp coriander; 1 inch cinnamon; 2 green cardamom; 1 star anise; 1 mace; 3-4 cloves; 2 Bay Leaves; 4-5 dry red chilis; 1 tsp Kashmiri chili powder; 1 tsp ginger garlic paste

ABOUT Fiery Red Chicken Curry RECIPE

Fiery Red Chicken Curry (Low Calorie Preparation): Loaded with chilis and aromatic spices, this is one homely chicken dish that is sure up warm up the heart and more.

Ingredients Serving: 4

500 gm medium sized chicken pieces
1 tsp Ginger garlic paste for marination
2 tsp Mustard Oil
1 tsp yogurt
1/2 tsp Turmeric
Salt to taste
2-3 tsp oil
1 large onion
1 large potato
2 medium sized tomatoes
1/2 tsp cumin seeds
1 tsp coriander
1 inch cinnamon
2 green cardamom
1 star anise
1 mace
3-4 cloves
2 Bay Leaves
4-5 dry red chilis
1 tsp Kashmiri chili powder
1 tsp ginger garlic paste

Instructions

Marinate chicken pieces with ginger-garlic, yogurt, turmeric, salt and 1 tsp mustard oil. Set aside for 1 hour.
Cut the onion and tomato into two halves. Transfer to a pressure cooker with a little water and boil for 3 whistles. Allow to cool down. Drain away the excess water and mash the onion and tomato. Do not throw this water.
Cut the potato into 4 pieces, fry for 3-4 minutes and keep aside.
Heat a pan. Add cumin seeds, coriander seeds, cardamon, cinnamon, mace and star anise. Dry roast for about 2 mins. Grind into a fine powder in a mixer grinder.
Heat the oil in a pressure cooker. Add cumin, fennel seeds, bay leaves and red chillis followed by the mashed onion and tomato. Cook for 3 mins.
Add the ginger garlic paste and salt. Fry the paste for about 5 mins.
Add the marinated chicken pieces along with the roasted spices and kashmiri lal mirch powder and cook for 10-15 mins with the lid open. Keep stirring in between.
Add potato pieces, 2 cups hot/warm water, salt if required and allow for 1 whistle.
Keep aside till steam is released. The chicken should be just tender and not overdone. If it is still not done, cook for another whistle.
Serve with white rice . ( Add some ghee over it if you are suffering from cold )

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