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 πŸ— 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 speciallyπŸ˜‰free time ? any occasion? Weekend drinking ?? This goes with all !!! πŸ˜‚πŸ˜‚πŸ˜‚

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 Β 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 Β 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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