4Add 4 sliced Onions and 2 chopped Green Chillies.
5Add 4 sliced Onions and 2 chopped Green Chillies.
6Add 4 sliced Onions and 2 chopped Green Chillies.
7Add 2 tablespoons of Ginger-Garlic paste. If using crushed or finely chopped ginger and garlic, add directly to oil and sauté for 10-15 seconds before adding onions.
8Add 2 tablespoons of Ginger-Garlic paste. If using crushed or finely chopped ginger and garlic, add directly to oil and sauté for 10-15 seconds before adding onions.
9Add 2 tablespoons of Ginger-Garlic paste. If using crushed or finely chopped ginger and garlic, add directly to oil and sauté for 10-15 seconds before adding onions.
10Add 1 teaspoon of Salt.
11Add 1 teaspoon of Salt.
12Add 1 teaspoon of Salt.
13Sauté them really well until the Onion turns golden brown.
14Sauté them really well until the Onion turns golden brown.
15Sauté them really well until the Onion turns golden brown.
16Turn down the flame and add ¼ teaspoon of Turmeric Powder, 2 tablespoons of Coriander Powder, ¾ tablespoon of Chilli Powder, and 1 tablespoon of Chicken Masala.
17Turn down the flame and add ¼ teaspoon of Turmeric Powder, 2 tablespoons of Coriander Powder, ¾ tablespoon of Chilli Powder, and 1 tablespoon of Chicken Masala.
18Turn down the flame and add ¼ teaspoon of Turmeric Powder, 2 tablespoons of Coriander Powder, ¾ tablespoon of Chilli Powder, and 1 tablespoon of Chicken Masala.
19Stir well for 1 minute until the raw flavour of the spices settles.
20Stir well for 1 minute until the raw flavour of the spices settles.
21Stir well for 1 minute until the raw flavour of the spices settles.
22Add 1 chopped Tomato.
23Add 1 chopped Tomato.
24Add 1 chopped Tomato.
25Add the 1.2 kg of cleaned and cut Chicken into it.
26Add the 1.2 kg of cleaned and cut Chicken into it.
27Add the 1.2 kg of cleaned and cut Chicken into it.
28Again add ½ teaspoon of Salt (total 1½ teaspoon of Salt).
29Again add ½ teaspoon of Salt (total 1½ teaspoon of Salt).
30Again add ½ teaspoon of Salt (total 1½ teaspoon of Salt).
31Mix it well in a high flame for about 2 minutes.
32Mix it well in a high flame for about 2 minutes.
33Mix it well in a high flame for about 2 minutes.
34Add 1½ cup of Water.
35Add 1½ cup of Water.
36Add 1½ cup of Water.
37Stir and mix it well.
38Stir and mix it well.
39Stir and mix it well.
40When it starts to boil, turn down the flame to medium level, close the lid, and let it cook for about 10 minutes.
41When it starts to boil, turn down the flame to medium level, close the lid, and let it cook for about 10 minutes.
42When it starts to boil, turn down the flame to medium level, close the lid, and let it cook for about 10 minutes.
43After 10 minutes, open the lid and stir well.
44After 10 minutes, open the lid and stir well.
45After 10 minutes, open the lid and stir well.
46Close the lid again and cook for 10 more minutes. If not cooked, cook for some more minutes.
47Close the lid again and cook for 10 more minutes. If not cooked, cook for some more minutes.
48Close the lid again and cook for 10 more minutes. If not cooked, cook for some more minutes.
49Add 2 sprigs of Curry leaves.
50Add 2 sprigs of Curry leaves.
51Add 2 sprigs of Curry leaves.
52Add ½ teaspoon of crushed Black Pepper.
53Add ½ teaspoon of crushed Black Pepper.
54Add ½ teaspoon of crushed Black Pepper.
55Mix well.
56Mix well.
57Mix well.
58Serve after letting it sit for 30 minutes to balance the flavours.
59Serve after letting it sit for 30 minutes to balance the flavours.
60Serve after letting it sit for 30 minutes to balance the flavours.
Ingredients
1.2 kg Chicken cleaned and cut
1.2 kg Chicken cleaned and cut
1.2 kg Chicken cleaned and cut
4 tbsp Cooking Oil
4 tbsp Cooking Oil
4 tbsp Cooking Oil
4 Nos Onions sliced
4 Nos Onions sliced
4 Nos Onions sliced
2 Nos Green Chillies chopped
2 Nos Green Chillies chopped
2 Nos Green Chillies chopped
2 tbsp Ginger-Garlic paste
2 tbsp Ginger-Garlic paste
2 tbsp Ginger-Garlic paste
1.5 tsp Salt
1.5 tsp Salt
1.5 tsp Salt
0.25 tsp Turmeric Powder
0.25 tsp Turmeric Powder
0.25 tsp Turmeric Powder
2 tbsp Coriander Powder
2 tbsp Coriander Powder
2 tbsp Coriander Powder
0.75 tbsp Chilli Powder
0.75 tbsp Chilli Powder
0.75 tbsp Chilli Powder
1 tbsp Chicken Masala
1 tbsp Chicken Masala
1 tbsp Chicken Masala
1 No Tomato chopped
1 No Tomato chopped
1 No Tomato chopped
1.5 cup Water
1.5 cup Water
1.5 cup Water
2 sprigs Curry leaves
2 sprigs Curry leaves
2 sprigs Curry leaves
0.5 tsp crushed Black Pepper
0.5 tsp crushed Black Pepper
0.5 tsp crushed Black Pepper
Equipment
panlidmeasuring spoonKadai (Pan)
Tips
If using crushed or finely chopped Ginger and Garlic, add it directly into the Oil before adding Onions, and sauté for 10-15 seconds before adding other ingredients.
Always try to use a measuring spoon while adding Salt.
Let the curry sit for 30 minutes after cooking to balance the flavours before serving.
For an upgraded version, add 1/2 cup of thick Coconut milk.
To enhance taste further, temper 2 sprigs of Curry leaves, 6 Shallots, and 2 Dry red Chillies.
A combination of adding Coconut Milk and tempering can also be done.
Ready-made Coconut Milk or Coconut Milk Powder can be used instead of milk from Raw Coconut.