Chicken Curry Recipe by Deepika Arora
Chicken Curry Cooking Instructions 45 minutes 1 Heat 2 tablespoons oil (30 ml) in a large skillet. Add asafoetida and cumin seeds. When the cumin starts to crackle, add finely ground onions, green chilies, ginger, and garlic. Sauté until the onions turn golden brown. Once golden, add pureed tomatoes and cook the mixture, stirring, for 10-15 minutes until well roasted. 2 Add salt, turmeric, red chili powder, coriander powder, garam masala, and chicken masala to the mixture. Keep stirring. Grind the black cardamom, cloves, black peppercorns, and bay leaves in a small grinder and add to the masala. When oil starts to separate from the masala, add the chicken and sauté well. Add 1/2 cup water (about 120 ml) and cook thoroughly. Once the chicken is cooked, crush 2 teaspoons dried fenugreek leaves between your palms and sprinkle over the curry. 3 Your delicious chicken curry is ready. Serve hot with roti, paratha, or rumali roti. 1 Heat 2 tablespoons oil (30 ml) in a large skillet. Add asafoetida and cumin seeds. When the cumin starts to crackle, add finely ground onions, green chilies, ginger, and garlic. Sauté until the onions turn golden brown. Once golden, add pureed tomatoes and cook the mixture, stirring, for 10-15 minutes until well roasted. 1 Heat 2 tablespoons oil (30 ml) in a large skillet. Add asafoetida and cumin seeds. When the cumin starts to crackle, add finely ground onions, green chilies, ginger, and garlic. Sauté until the onions turn golden brown. Once golden, add pureed tomatoes and cook the mixture, stirring, for 10-15 minutes until well roasted. 2 Add salt, turmeric, red chili powder, coriander powder, garam masala, and chicken masala to the mixture. Keep stirring. Grind the black cardamom, cloves, black peppercorns, and bay leaves in a small grinder and add to the masala. When oil starts to separate from the masala, add the chicken and sauté well. Add 1/2 cup water (about 120 ml) and cook thoroughly. Once the chicken is cooked, crush 2 teaspoons dried fenugreek leaves between your palms and sprinkle over the curry. 2 Add salt, turmeric, red chili powder, coriander powder, garam masala, and chicken masala to the mixture. Keep stirring. Grind the black cardamom, cloves, black peppercorns, and bay leaves in a small grinder and add to the masala. When oil starts to separate from the masala, add the chicken and sauté well. Add 1/2 cup water (about 120 ml) and cook thoroughly. Once the chicken is cooked, crush 2 teaspoons dried fenugreek leaves between your palms and sprinkle over the curry. 3 Your delicious chicken curry is ready. Serve hot with roti, paratha, or rumali roti. 3 Your delicious chicken curry is ready. Serve hot with roti, paratha, or rumali roti. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls DIY Boba Milk Tea Basics | Tapioca Pearl Milktea | Bubble Tea Mango cheesecake cake Simple chickpea curry with spinach Beignets Beef and kielbasa spicy vegetable stew DIY Boba Milk Tea Basics | Tapioca Pearl Milktea | Bubble Tea Mango cheesecake cake Simple chickpea curry with spinach Beignets Beef and kielbasa spicy vegetable stew Matar Makhana Curry Gujarati Daal Tea Cakes Green Peas Pulao or Matar Pulao DIY Boba Milk Tea Basics | Tapioca Pearl Milktea | Bubble Tea Sinasir with stir fry spinach and soup Dry dandan noodles Chicken bread Morel Mushroom (Guchhi mushrooms) tari Bajra Roti Matar Makhana Curry Gujarati Daal Tea Cakes Green Peas Pulao or Matar Pulao DIY Boba Milk Tea Basics | Tapioca Pearl Milktea | Bubble Tea Sinasir with stir fry spinach and soup Dry dandan noodles Chicken bread Morel Mushroom (Guchhi mushrooms) tari Bajra Roti