Chicken Curry Recipe

INGREDIENTS: (Serving: 3 to 4 persons)

• Chicken = 1/2 kg.
• Onion paste = 100 ml.
• Yogurt = 50 ml.
• Coriander (dhaniya) powder = 01 tablespoon.
• Salt (to taste) = 3 to 4 tablespoon.
• Turmeric (haldi) powder = 1/4 tablespoon.
• Chilli (lal mirch) powder = 01 tablespoon.
• Garlic (lehsan) paste = 01 tablespoon.
• Ginger (adrak) paste = 01 tablespoon.
• Oil = 100 ml.
• Salt (to taste) = 1 to 1-1/2 tablespoon.
• Tomato (round) = 100 ml.
• Green chilies (chopped) = 1-2
• Garam masala = 01 tablespoon. OR black cardamom (bari ilaichi) seeds = 01 ,
• Cardamom (choti ilaichi) seeds = 02
• Small stick cinnamon (dalchini) = 01
• Black pepper (kali mirch) = 10
• Cloves (laung) = 6-8
• Cumin seeds (zeera) = 1/4 tablespoon.
• Garnish fresh coriander (dhaniya) leaves and green chilies (chopped) = 02 tablespoon.

COOKING INSTRUCTIONS:

• Fry onion paste in oil to light brown.
• Add Ginger (Adrak), Garlic (lehsan) paste, yogurt, Coriander Seeds (dhaniya) powder, chili powder, Turmeric (haldi) powder, tomato, and salt.
• Mix and fry briefly and then add the chicken.
• Mix it and let it cook for 10-15 minutes till the chicken becomes tender and the desired consistency of curry is achieved (add water only to have the required consistency).
• Garnish with green chilies, green coriander (dhaniya) leaves and garam masala.
• Serve chicken curry with naan, roti or boiled rice.