Total time : 50 minutes Servings : 15 -16 Cuisine : Indian
Ingredients:
500 g Chicken
3 Onions, finely sliced
1 Bay leaf
2 Cloves + 2 Cardamom + 1 small Cinnamon
1 tbsp. Red chili powder
½ tbsp. Turmeric powder
1 tbsp. Ginger-Garlic paste
½ tbsp. Garam Masala
½ tbsp. roasted Coriander powder
¾ cup Curd
10 Almonds
5 Cashews
3 tbsp. Oil
Salt, as per taste
2 tbsp. minced Coriander leaves
Instructions:
Step 1
Thoroughly wash chicken pieces and pat them dry.In a pan, on low flame dry roast almonds and cashews for 4-5 minutes. Remove and set aside.Heat oil and fry sliced onions until they turn light brown. Drain and add this to mixer jar along with dry roasted almonds and cashews. Make a thick fine paste by adding little water.Remove this into a bowl and add red chili powder, turmeric powder, roasted coriander powder, ginger-garlic paste, curd and salt. Mix well.
Step 2
To this add chicken pieces and mix well. Using your hand rub the chicken pieces to get coated with masala. Cover and set aside for 30-60 minutes. In a heavy bottom vessel, add oil to this add bay leaf, cardamom, cloves and cinnamon stick.
Step 3
Fry for a minute and remove the spices from oil. Now add marinated chicken and fry on high by stirring for 5-6 minutes.Add ¾ cup of water and cover with a lid. Cook on low flame for 25-30 minutes by stirring occasionally. Sprinkle garam masala and turn off the flame.
Step 4
Leave the curry on stove for 10 minutes before opening the lid. Garnish with fresh minced coriander leaves and serve warm with roti or rice. And Voila !!!
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