Chicken Curry Recipe
Chicken- 1 Kg
Onion- 350 Gm
Tomato- Depends on taste or Thick Curd- 3 TSp
Red chilli powder- 1.5 TSp
Turmeric powder- 1 TSp
Coriander- 1.5 TSp
Kashmiri chilli powder- 1 TSp
Garam masala powder- 1 TSp
Chicken masala powder- 2 TSp
Tejpatta- 2 leaves
Dalchini- 2 to 3 small pieces
Clove- 4 to 5
Dry whole red chilly- 2 to 3
Garlic and ginger paste- 2 TSp
Green coriander leaves
Mustard oil- 50 Gm
Ghee- 2 TSp
Step 1- Marination
Wash the chicken and strain for few minutes to ensure it's not wet.
Put chicken in a bowl and mix red chilly, turmeric, salt and curd thoroughly. Let it settle for marination in refrigerator (don't deep fridge). Marination should happen for at least 2 hours.
Step 2- Cooking
Take a handi or kadhai and heat oil and ghee.
Put tejpatta, dry red chilly, dalchini and clove and then add finely chopped onions. Saute it till onions turn pink to golden in colour.
Add all spices and saute for 4-5 minutes.
Add chicken and mix it well to ensure spices are applied thoroughly on chicken pieces.
Cover the vessel with lid and put the flame on low to medium for 5 minutes. Saute it a little and put the flame on low and cook it for 15 minutes more.
Add coriander leaves and mix.
Now add around 150 ml water, mix it delicately, cover with the lid again and cook on low flame for another 20-25 minutes or till the time chicken becomes soft and onion gets melt completely and produces a firm gravy.
Chicken is ready to serve now. Can add 2 TSp butter if wish to.