Chicken Curry
Directions
- 1Heat oil in a wok. Add green and black cardamoms, bay leaves, red chillies, and jeera. Stir.
- 2Add chopped garlic and ginger and stir.
- 3Add 250g of sliced onions and sauté until browned. Remove and blend into a paste.
- 4Add hing and green chillies.
- 5Add 1 kg of chicken and salt.
- 6Add brown onion paste.
- 7Add coriander powder, cumin powder, turmeric powder, and degi mirch powder. Mix well.
- 8Add warm water to prevent burning.
- 9Add cashews paste.
- 10Add tomato paste and mix well.
- 11Add coriander leaves.
- 12Add whipped curd and mix in one direction.
- 13Add more warm water and adjust salt to taste.
- 14Add ginger julians and slit green chillies.
- 15Cover and cook.
- 16Garnish with fresh coriander before serving.
Ingredients
- 100 ml Oil
- 3 Green & Black Cardamoms
- 3 Bay Leaf
- 3 Dried red chillies
- 1 tsp Jeera
- 1.5 tsp Chopped garlic
- 1 tsp Chopped ginger
- 250 g Onions
- 0.25 tsp Hing
- 5 Green chillies
- 1 kg Chicken
- 1 tsp Salt
- 1 cup Brown onion paste
- 1 tbsp coriander powder
- 0.5 tbsp cumin powder
- 0.5 tbsp turmeric powder
- 1 tbsp degi mirch powder
- 1 cup Warm water
- 1 tbsp cashews paste
- 2 tomatoes made into a paste
- 1 cup Coriander leaves
- 0.5 cup Whipped Curd
- 5 Ginger Julians
- 3 Green chillies slit
- 2 cups Warm water
Equipment
wokwooden spatulablender
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