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.
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