There are endless variations to the chicken curry, such as Chicken Leg Curry, Red Chicken Curry, Yellow Chicken Curry, Chicken Coconut Curry and many more, and today’s chicken recipe is prepared with the same basic ingredients as any normal chicken in gravy.
2 Large Onions.
1inch Cinnamon. (dalchini)
2 Black Cardamons. (bari elaichi)
4-5 Cloves. (laung)
1 tbsp Fennel Seeds. (saunf)
2 tsp Black Pepper.
4-5 Green Cardamoms. (choti elaichi)
1 tbsp Garlic Paste.
1 tsp Ginger Paste.
2 Tsp chilli Powder
1 Tomato Chopped.
1 tbsp Clarified Butter
1 inch Ginger Juliennes. (adrak)
Heat 3-4 tablespoons MO – add the spice , after 30 seconds add the onions. Cook onions till golden brown. Remove onions and whole spice with slotted spoon , cool and grind to paste . Set aside for later use.Lightly roast and grind to a powder the Fennel Seeds, Black Pepper, Green Cardamoms.
Reheat the same MO – add some more if needed , when hot add the chicken and salt – fry a couple of minutes till it seals and turns light brown. Now add the powders ( step 2 ) and cook another minute or so .
At this stage introducedone ato puree along with chili powder ginger garlic and some haldi. Cook covered on low till oil separates – 10 minutes.
Now add the onion paste , mix well , add 1/2 cup of hot water and simmer another few minutes till chicken is almost done.Heat ghee in a frying pan,when hot add tomato’s and ginger juliennes(stage 4),cook 2-3 mts till soft,mix well into chicken along with 2 tbsp water and cook covered for a couple of minutes.Adjust seasoning.