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Chicken curry

Nov-30-2017
Minakhi Behera
30 minutes
Prep Time
30 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Chicken curry RECIPE

Simple and easy chicken for Sunday brunch.

Recipe Tags

  • Non-veg
  • Easy
  • Sauteeing

Ingredients Serving: 3

  1. Chicken 1/2 kg
  2. Curd 3 tbsp
  3. A quarter of lemon
  4. Turmeric powder 1 1/2 tbsp
  5. Chili powder 1 1/2 tbsp
  6. Chicken masala 1 tbsp
  7. Ginger garlic paste 1tbsp
  8. Coriander powder 1 tbsp
  9. 2 cardamom
  10. 1 inch Cinnamon
  11. 4 black pepper and clove each
  12. Bay leaves 2
  13. Coriander leaves
  14. Kasuri methi
  15. Spring onions
  16. Onion 2
  17. Mustard oil 3 tbsp
  18. Salt
  19. Sugar
  20. 1 inch ginger
  21. 1 whole garlic peeled
  22. Cumin 1 tbsp

Instructions

  1. Wash chicken well and drain out the water.
  2. In a bowl add chicken. Add thick yogurt, ginger garlic paste,1/2 tbsp each turmeric powder chili powder and chicken masala. Squeeze lemon. Mix nicely till the marinade coats the chicken pieces. Keep for at least 1/2 an hour.
  3. In a grinding jar add ginger,garlic, cuminseeds,cinnamon,cardamom,black pepper and clove.
  4. Make a fine paste.
  5. Slice onions.
  6. Heat oil in a kadhai and add bay leaves.
  7. My husband and daughter don't like whole garam masala in gravy. So I prefer to grind them. If u wish add few whole garam masala. In that case reduce the amount in the masala paste accordingly.
  8. Add onion and saute. When onions change color add chicken. Stir.
  9. Fry for 6 to 8 minutes in medium flame.
  10. Add chopped spring onions and stems of coriander leaves.
  11. Saute another 2 minutes,now add 2 tbsp of the ground paste.
  12. Fry till masala leaves oil.stir in between to prevent burning.
  13. Mean while add rest of dry masala. Mix really well till the dry powders mix well with the chicken. Worm about a cup and a half of water. If u like potatoes add cubed potato. Add salt. Mix and add worm water.
  14. Give a nice stir and cover. Check in between till the chicken and potatoes are cooked. Gravy should not be too runny.
  15. Add crushed kasuri Methi.
  16. Switch off the flame and garnish with coriander leaves. Give a 5 minutes stand.
  17. Serve hot with steamed rice.

Reviews (1)  

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Shashi Bhargava
Dec-07-2017
Shashi Bhargava   Dec-07-2017

So yummyyy...

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