Chicken Curry Indian Style
Serves 7
Directions
- 1Make a paste with quarter of the onion, ginger, garlic, green chillies and tomato.
- 2Stir plain unflavored yogurt
- 3Add mustard oil into the pot on high heat.
- 4Add bay leaf, cardamoms, cinnamon stick, and cloves.
- 5Add the sliced onions, and sprinkle with salt
- 6Once onions edges turn brown lower the heat to medium low and stir continuously
- 7Add turmeric powder and Kashmiri red chilli powder then stir for two to three seconds.
- 8Add ginger garlic tomato paste and stir.
- 9Add chicken and stir on high heat until liquid that comes out from the chicken dries up.
- 10Add salt, ground coriander, garam masala powder, and yogurt.
- 11Stir continuously to prevent yogurt from separating, then let simmer on medium low heat.
- 12Add potatoes and stir everything together
- 13Add cup of hot water
- 14Cover and cook on a very low heat for 25 minutes, stirring occasionally
- 15Stir and add ground mace and nutmeg
Ingredients
- 2.2 lb chicken on bones
- 2 large potatoes
- 1 very large onion
- 2 inch length ginger
- 10 large garlic cloves
- 1 large tomato
- 2 green chillies
- 2 dry bay leaf
- 1 inch length cinnamon stick
- 6 green cardamoms
- 4 cloves
- 0.25 cup plain unflavored yogurt
- 1 teaspoon turmeric powder
- 2 heaped teaspoons Kashmiri red chilli powder
- 1 tablespoon ground coriander
- 1 teaspoon garam masala powder
- 0.25 teaspoon ground mace
- 0.25 teaspoon ground nutmeg
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 cup hot water
- 0.25 cup oil
Tips
- Make your own ginger-garlic paste with onion, ginger, garlic, green chillies and tomato for a smooth gravy.
- Stir yogurt before adding to the pan to avoid curdling.
- Strain the excess water off the chicken after washing it.
- Remember that cooking the onions too brown will change the color of the gravy.
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