CHICKEN CURRY RECIPE

 Chicken Curry

Fixings:

• Chicken, curry cut-750 GMS
• Onions, fine hacked 3 medium
• Ginger garlic glue 3 tsp
• Garam masala powder-1/2 tsp
• Green cardamom-4
• Cloves-4
• Cinnamon-4 sticks

For marination:

• Turmeric powder-1/2 tsp
• Red Chili Powder-2 tsp
• Coriander powder-2 tsp
• Cumin powder-1/2 tsp
• Whisked curd-200 gm
• Salt-to taste
• Oil-3 tbsp
• Salt - 1 tsp or to taste

Readiness:

• Marinate the chicken pieces with the things demonstrated previously
• Blend and put in a safe spot for 60 minutes
• Cleave the onions

Procedure:

• Warmth oil in a kadhai and include the entire garam masala (cloves, cardamom and cinnamon).
• When it splutters, include the cleaved onions.
• Fry on high to mechanism for around 10 minutes till onions turn light earthy colored.
• Include the ginger-garlic glue and fry for around 2 minutes till crude smell is no more.
• Presently include the marinated chicken and fry on high to mechanism for around 10 minutes.
• Proceed to “bhuno” on mechanism for another 10 minutes till the chicken pieces are caramelized.
• Include garam masala powder, blend well and then include 1/2 cup (0.47 l) of water.
• Blend, spread and cook on low for 10-15 minutes till chicken is delicate.
• Serve hot with roti or rice.

At last, we see this video to know more about this recipe: