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Prep Time: Cook Time: Total Time:
Ingredients
Chicken 1 (800) grams
Onions 4-5 medium
Ginger inch stick 1
Garlic 10 cloves
Tomatoes 4-5 medium
Fresh coriander leaves a few
Ghee 4 tablespoons
Cinnamon inch stick 1
Cloves 4-5
Green cardamom 4-5
Turmeric powder 1/2 teaspoon
Coriander powder 2 tablespoons
Cumin powder 2 tablespoons
Red chilli powder 1 teaspoon
Salt to taste
Garam masala powder 1 teaspoon
Method
Clean the chicken, remove skin and cut into eight pieces on the bone.
Peel, wash onion and grate or finely chop. Peel, wash and grind ginger and garlic to a fine paste. Wash, roughly chop and puree the tomatoes. Clean, wash and finely chop coriander leaves.
Heat ghee in a thick-bottomed pan. Add cinnamon, cloves and green cardamoms. Stir-fry for half a minute. Sauté grated onion till it is golden brown. Add ginger and garlic pastes and continue to cook for two to three minutes.
Add turmeric powder, coriander powder, cumin powder and red chilli powder. Mix well.
Add pureed tomato and stir. Cook till oil separates from the masala. Add the chicken pieces and salt to taste. Cook on high heat for five minutes. Add two cups water, bring to a boil, cover and cook till the chicken is fully done.
Sprinkle garam masala powder and garnish with chopped coriander leaves and serve hot.
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Chicken Curry
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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients
Chicken 1 (800) grams
Onions 4-5 medium
Ginger inch stick 1
Garlic 10 cloves
Tomatoes 4-5 medium
Fresh coriander leaves a few
Ghee 4 tablespoons
Cinnamon inch stick 1
Cloves 4-5
Green cardamom 4-5
Turmeric powder 1/2 teaspoon
Coriander powder 2 tablespoons
Cumin powder 2 tablespoons
Red chilli powder 1 teaspoon
Salt to taste
Garam masala powder 1 teaspoon
Method
Clean the chicken, remove skin and cut into eight pieces on the bone.
Peel, wash onion and grate or finely chop. Peel, wash and grind ginger and garlic to a fine paste. Wash, roughly chop and puree the tomatoes. Clean, wash and finely chop coriander leaves.
Heat ghee in a thick-bottomed pan. Add cinnamon, cloves and green cardamoms. Stir-fry for half a minute. Sauté grated onion till it is golden brown. Add ginger and garlic pastes and continue to cook for two to three minutes.
Add turmeric powder, coriander powder, cumin powder and red chilli powder. Mix well.
Add pureed tomato and stir. Cook till oil separates from the masala. Add the chicken pieces and salt to taste. Cook on high heat for five minutes. Add two cups water, bring to a boil, cover and cook till the chicken is fully done.
Sprinkle garam masala powder and garnish with chopped coriander leaves and serve hot.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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