Chicken Curry

May 3, 2019 Prep time: 60 minutes

Tags: Chicken Spicy Chicken Curry Categories: lunch dinner

Chicken Curry

Ingredients

  • 800gm Chicken.
  • 2 large Onions
  • 7-8 Garlic cloves
  • 4 Green chillies.
  • 1 inch Ginger
  • 2-3 large sized Tomatoes
  • 2 medium sized potatoes
  • 1 small bunch of Coriander leaves
  • 2⁄3 Tea spoon Salt (according to taste)
  • 1⁄3 Tea spoon Turmeric powder (Haldi)
  • 1⁄2 Tea spoon Red chilly powder
  • 1.5 Tea spoon Coriander powder
  • 1⁄2 Tea spoon Cumin powder
  • 1⁄3 Tea spoon Meat masala
  • 1⁄2 Tea spoon Garam masala powder
  • 4 Table spoon Cooking oil (Mustard Oil)

Preparation

  • Chop the chicken into small pieces.
  • Add some mustard oil, turmeric, and salt and marinate the chicken pieces.
  • Let this chicken marinade and rest until chicken comes to the normal room temperature.
  • Make a fine fresh paste of ginger and garlic.
  • Chop the onions (length-wise)
  • Chop Green chillies
  • Chop tomatoes into fine pieces
  • Chop potatoes into medium sized cubes.
  • Chop fresh coriander leaves.

Steps

  • Heat mustard oil in a pan and put it on a medium heat for 2 minutes.
  • Add the onions, and slit green chillies to the oil, and fry until the color changes to golden brown.
  • Keep the heat on medium high.
  • After 2 minutes, add ginger and garlic paste, and keep frying.
  • Add turmeric powder and red chilly powder, when the onions are soft and mushy.
  • Fry the onions on medium to high, making sure its not sticking to the bottom of the pan.
  • You can cover the pan with a lid to fasten the process a bit.
  • In about 10 minutes, when the onion and chilly mixture is well cooked, then we will add chopped tomatoes.
  • Mix well and cook it with the lid covered.
  • Keep frying it until the mixture is not watery. It should become a bit dry.
  • Make sure to keep checking every 2-3 minutes to make sure the mixture is not sticking to the bottom of the pan.
  • When the mixture is done, we will add meat masala, coriander powder, and a bit of chicken kadahi masala, a bit of garam masala and mix it well.
  • We will cook it well and keep stirring it, until the oil separates from the mixture.
  • When there is almost no water in the mixture, then we will add chicken and potatoes and mix it well.
  • Make sure to keep it on high heat
  • And now we have to keep stirring it every 2 mins making sure the gravy is not sticking to the bottom of the pan.
  • Once the water dries up and potatoes are a little cooked, now we will add some salt according to taste, and about 1.5 cups of water.
  • Mix it well, cover the lid and cook it on a low-medium heat until gravy thickens and potatoes are well cooked.
  • Now we can add a little more garam masala.
  • Add chopped coriander leaves on top, and mix it well.