Spicy Chicken Curry
Directions
- 1Make a fine paste of garlic, ginger, dry red chilly, soaked coriander seeds, and coriander.
- 2Add the paste to 1 kg of chicken.
- 3Add 1.5 spoons of deghi mirch powder, 1 spoon of garam masala powder, and 120 grams of curd to the chicken. Mix well.
- 4Add salt to taste.
- 5Heat 150 ml mustard oil in a wok.
- 6Add 2 pieces of dry red chilly, 2 pieces of bay leaf, and 2 pieces of cinnamon stick to the oil.
- 7Add black pepper and 1 piece of black cardamom.
- 8Add 300 grams of sliced onion and sauté.
- 9Add 200 grams of sliced tomato.
- 10Cover and cook for 20 minutes.
- 11Add ½ spoon of turmeric powder and 2 spoons of chicken masala powder.
- 12Add the marinated chicken.
- 13Add 300 ml of hot water.
- 14Cover and cook for 15 minutes.
- 15Garnish with chopped coriander leaves.
Ingredients
- 50 gram garlic
- 20 gram ginger
- 4 piece dry red chilly
- 20 gram soaked coriander seeds
- 2 tablespoon coriander
- 1 kg chicken
- 1.5 spoon deghi mirch powder
- 1 spoon garam masala powder
- 120 gram curd
- 1 salt
- 150 ml mustard oil
- 2 piece dry red chilly
- 2 piece bay leaf
- 2 piece cinnamon stick
- 1 black pepper
- 1 piece black cardamom
- 300 gram sliced onion
- 200 gram sliced tomato
- 1 spoon turmeric powder
- 2 spoon chicken masala powder
- 1 chopped coriander leaves
- 300 ml hot water
Equipment
blenderwokwooden spatula
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