Chicken curry

• Servings: 3-4
• Marinating time: 10-20 minutes.
• Preparation time: 10 minutes.
• Frying  masala time: 7-8 minutes(each batch).
• Cooking time: 5-6 minutes.
• Total time: 24 minutes.

Are you chicken curry lover? If yes you have to try one of my reliable recipe, which I often cook and serve with any meal paired with “Butter Naan” “Jeera Rice” “Chapati” “Steamed Rice”. Good point is that it is our family favourite and they are never bored with this simple recipe.

I have shared some more “Chicken” recipes…they are equally delicious and flavourful as Chicken in White Sauce, Mugalai Chicken Tikka with Kali Mirch, Chicken with Biryani Masala, Pepper Chicken, Kadhai Chicken, Chicken Tikka Masala…

Ingredients:

• Chicken: 500gm
• Vinegar: 2 tablespoon
• Onion: 1no. (Medium size)
• Tomato: 1 no. (Medium)
• Ginger: 2 teaspoon (paste)
• Garlic: 1teaspoon (paste)
• Cumin: 1teaspoon
• Bay leaf: 2 no.
• Clove: 4 no.
• Salt: 1 tablespoon (as per taste)
• Chilli powder: 1 teaspoon
• Turmeric powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Garam masala powder: half teaspoon
• Mustard Oil (cooking oil): for shallow frying

Preparation:

1. Clean and wash chicken. Soak with vinegar for 5-10 minutes. Wash with water.
2. Marinate chicken with one teaspoon of salt, half teaspoon turmeric powder, and half teaspoon of garlic paste.
3. Grind onion and tomato be fine paste.
4. Chop coriander leaves.

Method:

1. Heat oil  in a fry pan on high flame until smoke starts coming.
2. Lower the flame, put 5-6 chicken pieces and increase the flame to medium high flame.
3. Fry on both sides till dark golden brown in colour appears (about 2-4 minutes each side).
4. Remove the fried chicken pieces in a separate bowl/ plate.
5. Fry remaining pieces in the same way.
6. Keep aside all fried chicken pieces.
7. Put 3 tablespoon of oil in a fry pan.
8. Add cumin, clove, and bay leaf, in it. Sputter it for few seconds.
9. Add onion, garlic, ginger paste and tomato paste on medium low flame for about 7-8 minutes or sauté till light brown colour appear.
10. Add chilli powder, turmeric powder and coriander powder; reduce heat on low, cover the lid. Fry for couple of minutes or till oil separates from masala (or liquid dries up).
11. Slowly add 2 cups of water (as per gravy thickness.); boil for a minute.
12. Add fried chicken; continue to boil for 3-5 minutes on medium low flame.
13. Add Garam masala powder, put off the flame.
14. Garnish with coriander leaves.
15. Serve hot with Rice or Roti.

Chicken curry by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.