Ingredients for Chicken Curry:
– Chicken, big sized curry cut pieces- 1 Kg
Marinate with:
– Salt- 2 tsp
– Turmeric powder- 1 tsp
– Red Chilli Powder- 2 tsp
Masala Powder:
– Cumin seeds- 2 tsp
– Kashmiri Chillies- 6
– Poppy seeds (Khuskhus)- 4 tsp (White sesame seeds can be used as a substitute)
– Dry Coconut (Khopra), small pieces or shreds- 2 tbsp
Tempering:
– Green Cardamom- 5
– Cloves- 5
– Cinnamon- 2 pieces
– Bay leaf- 2 ( cut into 2)
Other Ingredients:
– Onion, chopped- 4 (total 250 gms)
– Ginger Garlic paste- 4 tsp
– Whisked curd or yogurt- 4 tbsp
– Coriander Powder- 3 tsp
– Garam Masala Powder- 1 tsp
– Refined Oil- 5 tbsp
Preparation:
– Add the items for spice paste in a pan and dry roast on low heat for 3-4 mins.
– Remove into a bowl and set aside to cool.
– Grind it in a blender/grinder to a powder.
– Clean and wash the chicken pieces, drain the water in a colander.
– Marinate the chicken pieces with items indicated and set aside for 30 mins.
– Chop the onions and whisk the curd/yogurt.
Process:
– Heat oil in a pressure cooker (or pan if you don’t have a pressure cooker)
– Add the spices for tempering and give a stir.
– Now add the chopped onions & fry on medium heat for 12 mins till light brown in colour.
– Add the ginger garlic paste, mix it and fry on low heat for 2 mins till the raw smell goes.
– Add in the marinated chicken, mix and sear it on high heat for 2-3 mins.
– Now add the spice powder made earlier and fry on medium heat with a splash of water for 2 mins. You can add splash of water whenever it tends to stick to the bottom while frying.
– Add the coriander powder and Garam masala powder and fry for another 2-3 mins on medium to low heat.
– Now add the whisked curd/yogurt and cook it on low heat for 2-3 mins till oil separates.
– Add 350 ml water, give a mix and close the pressure cooker.
– Pressure cook for 2 whistles- on high heat till the 1st whistle and then on low heat for 1 whistle.
– ( In case you’re using a pan instead of cooker, cover and cook on low heat for around 20 mins till chicken is tender)
– Serve hot with rice or roti.
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