Chicken Curry Recipe by Priya Mulchandani
Chicken Curry Cooking Instructions 1 hour 1 Wash the chicken thoroughly with hot water and set aside. In a bowl, mix the chicken with yogurt, 1 tablespoon ginger-garlic paste, salt, red chili powder, garam masala, and a pinch of edible orange food color (optional). Marinate for 1 hour. 2 Dry roast the whole spices (bay leaf, cloves, cardamom, black peppercorns, cinnamon, nutmeg, poppy seeds) until fragrant. 3 Finely chop the onions, tomatoes, and green chilies. Heat oil in a pot, add the whole spices, then fry the onions until golden brown. Add the remaining ginger-garlic paste. 4 Mix well, then add all the dry spices and tomatoes. Cook until the oil separates on top, then add the marinated chicken. Sauté for about 10 minutes. 5 Add garam masala and dried fenugreek leaves. Cover and cook on low heat for 10 minutes. The chicken will release its juices. Continue to cook until the liquid evaporates, then add a little water and cook again until the water dries up. 6 Cook until the chicken is tender. Add chopped cilantro. 7 Add water to reach your desired gravy consistency and bring to a boil. Finally, add chicken masala. Serve hot with roti or rice. 1 Wash the chicken thoroughly with hot water and set aside. In a bowl, mix the chicken with yogurt, 1 tablespoon ginger-garlic paste, salt, red chili powder, garam masala, and a pinch of edible orange food color (optional). Marinate for 1 hour. 1 Wash the chicken thoroughly with hot water and set aside. In a bowl, mix the chicken with yogurt, 1 tablespoon ginger-garlic paste, salt, red chili powder, garam masala, and a pinch of edible orange food color (optional). Marinate for 1 hour. 2 Dry roast the whole spices (bay leaf, cloves, cardamom, black peppercorns, cinnamon, nutmeg, poppy seeds) until fragrant. 2 Dry roast the whole spices (bay leaf, cloves, cardamom, black peppercorns, cinnamon, nutmeg, poppy seeds) until fragrant. 3 Finely chop the onions, tomatoes, and green chilies. Heat oil in a pot, add the whole spices, then fry the onions until golden brown. Add the remaining ginger-garlic paste. 3 Finely chop the onions, tomatoes, and green chilies. Heat oil in a pot, add the whole spices, then fry the onions until golden brown. Add the remaining ginger-garlic paste. 4 Mix well, then add all the dry spices and tomatoes. Cook until the oil separates on top, then add the marinated chicken. Sauté for about 10 minutes. 4 Mix well, then add all the dry spices and tomatoes. Cook until the oil separates on top, then add the marinated chicken. Sauté for about 10 minutes. 5 Add garam masala and dried fenugreek leaves. Cover and cook on low heat for 10 minutes. The chicken will release its juices. Continue to cook until the liquid evaporates, then add a little water and cook again until the water dries up. 5 Add garam masala and dried fenugreek leaves. Cover and cook on low heat for 10 minutes. The chicken will release its juices. Continue to cook until the liquid evaporates, then add a little water and cook again until the water dries up. 6 Cook until the chicken is tender. Add chopped cilantro. 6 Cook until the chicken is tender. Add chopped cilantro. 7 Add water to reach your desired gravy consistency and bring to a boil. Finally, add chicken masala. Serve hot with roti or rice. 7 Add water to reach your desired gravy consistency and bring to a boil. Finally, add chicken masala. Serve hot with roti or rice. 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 Classic Apple Pie Sautéed Crunchy Green Beans, Caramelize Mushroom, Ground Beef with Hoisin sauce Puff Pastry Sugar Cookies (Leaf-shaped Simple Pies) Turkey and sausage meatballs Black bean chili Classic Apple Pie Sautéed Crunchy Green Beans, Caramelize Mushroom, Ground Beef with Hoisin sauce Puff Pastry Sugar Cookies (Leaf-shaped Simple Pies) Turkey and sausage meatballs Black bean chili Seafood Fresh Milk Steam With Curry Paste McDonald's Style Fillet O Fish Burger with a Tangy Tartar Sauce Veg Cheese Mayonnaise Sandwich Drumstick leaves chutney powder with coconut oil Classic Apple Pie 3 Ingredients Double Chocolate mug cake Lemon rice Aar Maach Kalia Tilapia Shorshe Jhal Tamarind Juice (ukwaju) Seafood Fresh Milk Steam With Curry Paste McDonald's Style Fillet O Fish Burger with a Tangy Tartar Sauce Veg Cheese Mayonnaise Sandwich Drumstick leaves chutney powder with coconut oil Classic Apple Pie 3 Ingredients Double Chocolate mug cake Lemon rice Aar Maach Kalia Tilapia Shorshe Jhal Tamarind Juice (ukwaju)