This Indian-style Chicken curry is served at Indian restaurants this chicken curry is best with roti, naan bread, or steamed basmati rice for an Indian treat!
Ingredients
4 cloves
2 whole green cardamom
6 whole black peppercorns
1-inch piece of cinnamon stick
5 tablespoons vegetable oil
2 bay leaves
3 teaspoons ginger garlic paste
2 teaspoons chopped green chili peppers
1-½ cups thinly sliced onions
2-pound skinless bone-in chicken cut into medium size pieces
1 cup chopped tomatoes
½ cup plain yogurt whisked
2 teaspoons coriander powder
½ teaspoon turmeric powder
2 teaspoons Kashmiri red chili powder
1 teaspoon cumin powder
½ teaspoon garam masala spice mix
1 teaspoon lime juice
2 tablespoons chopped cilantro (coriander) chopped
First, you need to Wash 2 pounds of skinless bone-in chicken pieces. Drain well and set aside.
Step 1
Step 2
Add 4 cloves, 2 whole green cardamoms, 6 whole black peppercorns, and a 1-inch piece of cinnamon stick to a mortar and pestle and lightly crush them.
Step 3
Heat 5 tablespoons of oil in a large skillet over medium-high heat. Once the oil is hot, add the crushed spices and 2 bay leaves and saute for 3-4 seconds.
Step 4
Add 3 teaspoons ginger garlic paste and 2 teaspoons chopped green chili peppers and saute for 20 seconds.
Step 5
Add 1 and ½ cups of sliced onions and cook on medium heat until they turn dark brown in color (12-15 minutes). Keep stirring while frying.
Step 6
Now it's time to add the chicken pieces into it and then cook it on high heat for 3-4 minutes.
Step 7
Now 1 cup of chopped tomatoes, and ½ cup of whisked plain yogurt, and cook on medium heat for 3-4 minutes.
Step 8
Add 2 teaspoons coriander powder, ½ teaspoon turmeric powder, 2 teaspoons Kashmiri red chili powder, 1 teaspoon cumin powder, and salt to taste, and cook for another minute.
Step 9
Add ½ cup of water, mix well, cover the pan with a lid and cook on low heat for 20-25 minutes until the chicken is tender.
Step 10
Now it's time to add ½ teaspoon garam masala spice mix, and 1 teaspoon lime juice, and mix well.
Now It's Ready To Serve
Garnish with 2 tablespoons chopped cilantro and serve hot. it's best with roti and rice.
Kerala Parotta
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