AUTHENTIC INDIAN CHICKEN CURRY

INGREDIENTS

1. Chicken     Grams 400

2. Salt          To taste/marinate

3. Deghi mirch Tsp 2

4. Haldi         Tsp 2

5. Oil                 Tbsp  5

6. Cinnamon Number ½ 

7. Cloves         Number 3

8. Green cardamom Number 3

9. Bay leaf        Number 1

10. Cumin seeds Tsp 1

11. Onions         Grams 150

12. Ginger         Grams 10

13. Garlic         Grams 10

14. Coriander powder Tsp 1 ½ 

15. Tomatoes         Grams 125

16. Green chilli Number 1

17. Tomato puree Tbsp 2

18. Garam masala  tsp ½ 

19. Coriander leaves   To garnish 

 METHOD

1. Cut breast, leg and thigh of chicken without skin and with bone. Cut the breast into 3 pieces. Marinate with salt, haldi, deghi mirch and oil.

2. In a kadhai, add oil, when oil is hot add whole spices except jeera, when it crackles add cumin seeds. Roast.

3. Add mecedoise of onions. Add salt for faster cooking. When light brown add chopped ginger and garlic. Cook this for 2 min. Add coriander powder (for thickness of gravy), deghi mirch, haldi and little salt. Cook for some more time.

4. Add the chopped tomatoes and green chilli, stir and cook. You can add 2 spoons of tomato puree (optional). Roast this properly.

5. Add the marinated chicken to this, and cook. When the outer layer of chicken becomes white, add water/stock. Cover and cook.

6. Check if chicken is cooked. Add more water if chicken is undercooked. 

7. Garnish with fine julienne of ginger, green chilli and chopped coriander.