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: