Chicken curry is a popular non vegetarian dish which is tasty and low in carbs. Let’s proceed to the recipe.
PREPARATION TIME: 1 HOUR
CUISINE: NORTH INDIAN
ACCORDING TO INGREDIENTS:
ENERGY: 2760 kilojoules
SATURATED FATS: 4g
Chicken breast cubes: 400 grams (boneless and skinless)
Oil: 1 tablespoon
Cumin seeds: 1/2 teaspoon
Onion: 2 big (finely chopped)
Garlic: 15 cloves
Ginger: 2 inches
Green chilies: 4
Bay leaves: 2
Cinnamon stick: 1 inch
Green cardamom pods: 2
Black cardamom pods: 2
Black peppercorns: 5
Turmeric powder: 1/2 teaspoon
Chicken masala powder: 1 tablespoon
Garam masala powder: 1/2 teaspoon
Red chili powder: 1/2 teaspoon
Coriander powder: 1 tablespoon
Salt: according to the taste
Water: for cooking
Chopped coriander leaves: 1 tablespoon (for garnishing)
Ginger-garlic paste: 1 teaspoon
Salt: 1 teaspoon
Fresh curd: 4 tablespoons
- Rinse the chicken pieces with water to remove the extra fat and take in a bowl to marinade.
- Now add ginger-garlic paste, fresh curd, and salt. Mix them well and keep aside for 1 hour.
- After 1 hour, put a pressure cooker on medium flame and heat oil.
- In parallel, take ginger, garlic, and green chilies in a mixer jar and make a smooth paste.
- With the help of a mortar, roughly crush all the whole spices. (cumin seeds, bay leaves, cinnamon stick, green cardamom pods, black cardamom pods, cloves, and black peppercorns.)
- Add whole spices in hot oil and let them splutter.
- Add chopped onions and let them cook till they turn translucent. Now add ginger-garlic-chili paste and saute them well.
- Add turmeric powder, red chili powder, garam masala powder, chicken masala powder, coriander powder, and 2 tablespoons water. Mix them well and cook for 5 minutes.
- Now add marinade chicken and mix. Cook till oil has started coming out from sides.
- Add 1/2 cup of water, salt, and mix. Cover the lid and cook for 3 whistles. Turn off the flame and let the steam released.
- Open the lid and garnish it with chopped coriander leaves. Serve with rice or roti.
- Chicken curry is ready!
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