The Traditional Indian Chicken Curry

The real love for cooking comes from the people who love to eat !! 😬 (FYI that’s my original quote)

For 4 days I didn’t bother to even get up to cook!! Why ?? I was missing the man who loved to eat😍 he is back tonite and poor guy got junk food loaded probably must be craving for his altime favourite – the traditional chicken 🍗 curry !!
As a matter of fact I have observed this is so easy to make that it’s a pretty famous thing among the Indian bachelors specially😉free time ? any occasion? Weekend drinking ?? This goes with all !!! 😂😂😂

chciken curry

On The Plate : Chicken Masala Curry

Estimated Time : Approx 40 min

Ingredients :-

  • 3 tbsp of ginger garlic paste
  • 2 bay leaves
  • 2 tbsp on tumeric powder
  • 2 chunks of cinnamon
  • 2 tbsp of meat/ chicken masala
  • 2 tbsp salt ( according to taste)
  • 3 tbsp of Kashmiri chilli podwer ( for colour they are not spicy)
  • 3 tomatoes
  • 3 onions
  • 500gms of chicken
  • 200 gms of curd
  • 3 tbsp of mustard oil
  • coriander leaves

The Process :-

  • Clean the chicken and put it in a bowl
  • Add ginger garlic paste, salt, chilli  powder, chicken/ meat masala and curd.
  • Mix all the components well and marinate for an hour or more (if in hurry half and hour is good enough too ). The whole point of marination is that  longer you marinate, the more the juces get absorbed and the softer the meat becomes hence faster to cook.
  • Once marinated, take a clean pan and add mustard oil in it. Heat the same for a minute
  • Add cinnamon and bay leaves and stir for a few seconds
  • Add roughly chopped onions, fry them till golden brown
  • Add roughly chopped tomatoes
  • Add the spices – turmeric powder, little bit of chicken masala and salt ( remember we have already used some amount of salt earlier in the marination, so use accordingly)
  • Cook the mixture for about 10 min till the mixture cooks well and the oil oozes out, thereby leaving the surface of the pan smoothly
  • Add the marinated chicken along with the mixture and cook for about 20 min in medium high flame ( keep stirring at intervals)
  • Once the chicken begins too cook and forms a thick mixture it’s already half cooked, now add water
  • Put the lid on and keep it on low/ medium flame till it’s cooked
  • The water will now decrease and you should get the rich semi gravy chicken already
  • Add chopped coriander and once done turn off the heat
  • Serve hot with plain rice or roti

2 thoughts on “The Traditional Indian Chicken Curry

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