1 Kg – Chicken
4 Large or 6 Cups – Onion
4 – Green Chilies
1 Large – Tomato
3 – Green Chilies
1 tbsp – Ginger-Garlic Paste
2 tsp – Red Chili Powder
1/4 tsp – Turmeric Powder
1 tsp – Coriander Seeds Powder
1 tsp – Cumin Powder
1 tsp – Garam Masala
4-5 tbsp – Oil
2 – Cloves
2 – Green Cardamom
2 – Bay Leaf
5 – Black Peppercorns
To Taste – Salt
2 tbsp – Chopped Coriander Leaves

  To Marinate:

1 tbsp – Ginger-Garlic Paste
2 tsp – Red Chili Powder
1/2 tsp – Turmeric Powder
1 tsp – Coriander Seeds Powder
1 tsp – Garam Masala
1 tbsp – Lemon Juice
1 tsp – Salt

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Chicken Curry

. Marinated cleaned chicken with all the ingredients listed under ‘To Marinate’ and keep aside for a hour or more time, you can also keep the marinated chicken over night in fridge and take out once you start cooking.
. Meanwhile chop onion, tomato, green chilies, coriander leaves. Grind onion to smooth paste, add 1-2 tbsp of water only if required.
. In a pan or wok heat oil add bay leaf, cloves, cardamom, pepper corns and saute for 30 secs, add onion paste, green chili and cook in medium flame until it becomes light brown and oil starts to separate with regular stirring.
. Add red chili, coriander powder, turmeric powder and mix well, cook for another 4-5 mins in slow flame.
. Add chicken pieces mix well, cover and cook in medium flame for 10 mins, do stir in intervals to avoid pan bottom getting burnt.
. Now add tomato mix well cover and cook for another 5 mins, chicken will leave lot of water if it’s fresh.
. Add 1 cup water, salt and bring it to good boil, add garam masala, cumin powder and simmer for 5 mins in medium flame or until oil floats on top, add coriander leaves and off flame.
. You can serve this curry with rice, jeera rice, roti, paratha or poori.

chicken curry in onion gravy
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