Chicken Curry

       

 
       This robust yet creamy and tangy curry encasing succulent chicken is quite a dish. 

      Fervid love for this fiery dish by all kids and adults is not a mystery.Endearing characteristics of this dish are a blend of its aromatic spices and tangy gravy, emanating quite a pleasing aroma.

        There are myriad ways of cooking this beauty and different spices belonging to different states gives you a unique curry in each region .

                                 Ingredients : 

1 Kg. Chicken, with bones

1 cup Yoghurt 

1 tsp Salt

1/2 tsp Red chilli powder 

1 tsp Degi Mirch

2 tsp Kasoori Methi 
3/4 tsp Turmeric powder 

1 tsp Ginger paste 

1 tsp Garlic paste 

2 Bay leaves

2 tsp Cumin seeds 

5 Onions' paste 

3 Tomatoes ' puree 

4 tbsp Oil

To be dry roasted and ground coarsely :

2 Bay leaves 

2 tsp. Cumin seeds 

1 tsp Coriander seeds

1 " Cinnamon stick

3-4 Cardamom 

2-3 Cloves 

2 -3 Black cardamom 

4 Dry Red Chillies 

1 tsp.  Black pepper corns 

1 tsp Fennel Seeds

2 tsp. Cashewnut paste 

Directions :
1 : Wash and make incisions in chicken.
2: Whisk yoghurt and add roasted and ground masalas.

3: Add red chilli powder, turmeric powder, salt , kasoori methi and Turmeric powder.
4.Give it a nice whisk and add chicken to it.
5: Marinate chicken in this marinade for atleast 1 hour.

6 : Heat oil in a thick bottomed vessel.
7: Add bay leaf and cumin seeds.
8: When it sizzles, add onion paste.

9: Sauté till golden brown in color.
10 : Now add marinated chicken.

11 : Now add marinated chicken along with the marinade.
12 : Sauté till it leaves oil , for 5-10minutes.

16: Add Tomato puree and cook till it leaves oil.
17 : Add water and give it a boil.
18:Cover and simmer it for around 10-15 minutes.
19: Garnish with chopped coriander leaves and serve with steamed rice or Paranthas.