How should I cook Chicken Curry?
Answers
You will find this curry at practically all the dhabas (roadside eateries) in North India. Economical and tasty, this dish gives you a taste of simple Punjabi home cooking. Serve it with steamed rice, parathas , or naan.
Serves4
Preparation Time10 min
Cooking Time40 min
Cooking MethodSauteeing
CostInexpensive
Easy
Total Timeunder 1 hour
One Pot MealYes
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Halal, Lactose-free, Peanut Free, Soy Free, Tree Nut Free
MealDinner
Taste and TextureCreamy, Savory, Spiced
Ingredients
1 (1¾-pound/800-gram) chicken, skinned and cut into 12 pieces
¼ cup (50 ml) vegetable oil
1-inch (2½-cm) cinnamon stick
4 or 5 cloves
4 or 5 green cardamom pods
4 medium red onions, grated
1 tablespoon fresh ginger paste
1 tablespoon fresh garlic paste
½ teaspoon ground turmeric
1½ tablespoons ground coriander
1½ teaspoons ground roasted cumin (see Notes)
1 teaspoon red chile powder
4 medium tomatoes, puréed
1½ teaspoons table salt
1 teaspoon garam masala
1 tablespoon chopped fresh cilantro
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Instructions
Instructions
Trim the excess fat from the chicken and put the pieces in a large bowl.
Place a medium nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the cinnamon, cloves, and cardamom, and sauté for 1 minute. When the spices change color and are fragrant, add the onions and sauté for 3 to 4 minutes or until golden brown. Add the ginger paste and garlic paste, and sauté for 2 to 3 minutes, stirring continuously.
Add the turmeric, coriander, cumin, and chile powder. Stir well.
Add the tomatoes and sauté for 3 to 4 minutes, stirring continuously. Cook for 7 to 8 minutes or until the oil comes to the top.
Add the chicken and salt, and stir. Increase the heat to high and sauté for 5 minutes or until the chicken pieces are well coated with the sauce. Add 1½ cups (300 ml) water and bring to a boil. Lower the heat to low, cover, and cook for 10 minutes or until the chicken is cooked through.
Transfer to a serving bowl. Sprinkle with the garam masala and garnish with the cilantro. Serve hot.
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