Chicken Curry Recipes Indian Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

 Chicken Curry Recipes Indian Biography

Source link(Google.com.pk)



 Serves: 4
Cooking time (approx.): 29 minutes
Style: North Indian (Mughlai) Non-Vegetarian


800  grams chicken (whole)
1  cup(s) yoghurt well beaten
1  teaspoon(s) each of turmeric, hot spice mix (garam masala) and red chilli powders
2  green chilli(es) made into a paste
1  tablespoon(s) each of ginger, garlic pastes
4  cloves
1" piece cinnamon broken
4  brown cardamoms peeled
8  black peppercorns   
10  almonds
1  teaspoon(s) cumin seeds
2  teaspoon(s) coriander seeds
2  large onion(s) finely sliced
1  cup(s) tomato puree
1  cup(s) water
2  tablespoon(s) oil
salt to taste
fresh cream (optional) and finely chopped coriander leaves for garnishing

    Make cuts on the chicken. In a bowl mix together half of the ginger-garlic paste and red chilli powder. Add the garam masala powder, turmeric powder, yoghurt and salt to taste. Mix well. Rub this marinade into the chicken very well and allow to marinate in the refrigerator for at least an hour or two.
    In a pan roast together cumin seeds, coriander seeds, cloves, peppercorns, cinnamon, cardamoms and almonds till they are aromatic. Fry the sliced onions till brown. Allow to cool. Grind together browned onions, roasted spices, and the remaining ginger garlic pastes with a little water.
    Heat half the oil in a heavy-bottomed pan till hot add the chicken (without the marinade) and fry on medium level for about 2  minute(s) or till the chicken is browned lightly. Remove fried chicken from the pan and keep aside.
    Add the remaining oil, heat it till hot and fry the paste on medium level for about 2  minutes.
    Add the chicken, marinade, tomato puree. remaining red chilli powder, water and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 25  minutes or till the chicken is fully tenderised.

    Garnish with fresh cream (optional) and finely chopped coriander leaves.

    TIPS:
    To make this dish richer, a desired amount of fresh cream could be added at the stage when the chicken is almost but not fully done.
    Whole chicken cut into pieces can be used to make this dish if it is preferred.

Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti).

Chicken Curry Recipes Indian Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Chicken Curry Recipes Indian Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics 

Chicken Curry Recipes Indian Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics 

Chicken Curry Recipes Indian Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics 

Chicken Curry Recipes Indian Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics 

Chicken Curry Recipes Indian Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics 

Chicken Curry Recipes Indian Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics 

Chicken Curry Recipes Indian Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics 

Chicken Curry Recipes Indian Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics 

Chicken Curry Recipes Indian Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics 

Chicken Curry Recipes Indian Curry Recipe Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics