Document 77455

Chicken Curry Recipe Serving: 4-6 persons
Instructions Ingredients 1 chicken
1 large onion sliced
50 ml. yogurt
1 tsp. coriander (Dhaniya) powder
2 tsp. salt (adjust to taste)
¼ tsp. turmeric (Haldi) powder
1 tsp. chilli (Lal Mirch) powder
1 tsp. garlic (Lassan) paste
1 tsp. ginger (Adrak) paste
1tsp paprika powder
4 tablespoon oil
2 black cardamom (Bari Ilaichi)
2 green cardamom (Chhoti Ilaichi) seeds,
1 small stick cinnamon (Dalchini)
10 black pepper (Kali Mirch)
6-8 cloves (Laung)
1 to 2 Bay leaves
2 cups water
Garnish: 2 tsp. fresh coriander (Dhaniya) leaves and
green chillies (chopped)
1. Fry onion in oil to light brown and then take out and blend. Add ginger (Adrak), garlic
(Lassan) paste, coriander (Dhaniya) powder, chilli powder, turmeric (Haldi) powder, paprika
powder and salt. Add a little water and blend well.
2. Add the washed chicken in the pan and fry the chicken in the oil until the colour changes
of the chicken.
3. Now add the blended mixture in the chicken and stir well. In the mixture add black
cardamom (Bari Ilaichi), green cardamom (Chhoti Ilaichi), small stick cinnamon (Dalchini)
black pepper (Kali Mirch),
cloves (Laung) and bay leaves.
4. Mix it, Add 2 cups water and let it cook on medium heat for approximately 45 minutes till
the chicken becomes tender. When the water has dried add the yogurt and stir in well, cook
on medium to high flame until the yogurt is well blended into the curry. Now add a little
water until the desired consistency of curry is achieved. (add water only to have the required
consistency) When ready the oil should come up if there is too much water then burn the
water until oil comes up.
5. Garnish with green chilies, green coriander (Dhaniya) leaves.
Serve with naan or rice.