Monday, 7 April 2014

Chicken Curry


1 Chicken 800 grams-1kg - Cut to size.
4 Tablespoons Ghee.
2 Onions - Sliced.
3 Tomatoes - Pureed.
1 Tablespoon Ginger Paste.
1 Tablespoon Garlic Paste.
Green Chili Paste ( Optional ).
Haldi.
Salt.
Red Chili Powder ( color ).

Spice Mix - in a bit of ghee roast , don't burn , cool and grind to a powder
10-12 Black Pepper.
4 Cloves.
1 Teaspoon Jeera.
3 - 4 Green Cardamons .
1" Stick cinnamon.
1 Star Anise ( Optional - and a great option ).
In two tablespoons hot ghee fry the onions till they turn dark brown , cool and grind to paste. Set aside.
Heat balance 2 tablespoons ghee , add the chicken and fry over high heat to lightly seal it - 10 minutes. I like cooking in a big kadhai .
After you seal the chicken , cook covered and on medium heat , slowly extracting all the juices.
Next add the tomato puree , ginger paste along with salt and haldi . I also add green chili paste.
Cook 10 minutes till oil separates . Now add onion paste , garlic paste, red chili powder and the ground spice.Cook covered till chicken is done.Maybe another 7-10 minutes.Towards the end add hot water to get the desired gravy. I keep the gravy thick and less.If you are on a diet , reduce ghee by 1 tablespoon , we make this curry rich and it comes out delicious each time .


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