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We hope you got insight from reading it, now let’s go back to chicken curry recipe. To make chicken curry you only need 31 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Chicken Curry:
- Take Chicken: 750 gms, without skin cut to medium size pieces
- Prepare I prefer to use same size pieces so that the chicken cooks uniformly
- Use Marinade
- Prepare 1 tsp Salt
- Take 1/2 tsp Red chili
- Get 1 1/2 tbsp Ginger garlic Paste
- Use Aromatic spices
- Provide 1 tsp Cumin seeds
- Use 3-4 Green cardamom
- Provide 3-4 Cloves
- Prepare 3-4 Black pepper corns
- Use For the gravy
- Provide 3 tbsp Mustard oil
- Get Onion: 3 medium, chopped finely
- You need 1 1/2 tsp Salt
- Get 1 tbsp Ginger garlic paste
- Provide Green chilies:1-2,finelychopped
- Use 1 tsp Turmeric
- Provide Tomatoes: 3 large, grated
- Use Gram Flour: 2 tbsp
- Get 3 tsp Coriander seed powder
- Take 1 tsp Red Chili powder
- You need 1 tsp Roasted cumin Powder
- Provide 1 tsp Degi Mirch Red chili Powder
- You need To add later
- You need 2 tbsp Kasuri Methi
- You need 1 tsp Garam Masala
- Use 2 tbsp Butter
- Use Garnish
- Use Green Coriander: 2 tbsp Chopped
- Provide Ginger: ½ Inch, cut in fine juliennes
Instructions to make Chicken Curry:
- Make 2-3 slits on the chicken pieces, ¼ inch deep at the angle on 45 degrees. - Now in a big bowl, marinade the chicken with salt, red chili and ginger garlic paste. Cover and refrigerate for 20-25 minutes.
- While the chicken is soaking up the flavors, heat oil in a pressure cooker. - Add the aromatics spices to the hot oil. - Now add the onions and sauté on medium flame till golden in colour. Add the salt while sautéing the onions for cooking them quickly.
- Add the green chilis, ginger garlic paste and turmeric. Stir. Add 2-3 tbsp of water to lift off the flavors in the pan and cook the onions till they release the oil. - Now add the tomatoes and cook again till the raw smell disappears and oil is released.
- Now add the gram flour and mix well. - Time to add the chicken. Lift up the chicken pieces one by one from the bowl and add to the masala. Mix the chicken to coat it nicely with the masala. Cook the chicken for 5 minutes, stirring and and tossing 3-4 times in between.
- Now add the coriander powder, red chili powder, degi mirch and roasted cumin seed powder. Mix again. - Add 1.5 cups of water, stir. Put the lid of the pressure cooker and on medium flame cook for one whistle.
- Let the pressure drop by itself, once the pressure drops open the lid.
- Add the kasuri methi, garam masala and butter. - Take out in a serving dish and garnish with green coriander and ginger juliennes. - Serve hot with rice or chapatis.
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