Chicken Curry1
Non-Vegetarian Recipes

Chicken Curry

In a typical holiday or family invitation, chicken curry is a common dish in India. There is diversity in the way chicken curry is prepared across the country, mostly influenced by food habits and regional availability of ingredients.

Today we present chicken curry in farmtorasoi’s style.

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Farmtorasoi Chicken Curry

Course Main Course
Cuisine Indian
Servings 5 Person

Ingredients
  

For Marinating chicken

  • 1 kg Chicken
  • 1/2 bowl Curd (Yogurt)
  • 1 Egg
  • 1 tbsp Turmeric (Haldhi) Powder
  • 1 tbsp Salt

For curry

  • 5 medium size Potatoes
  • 3 medium size Onions
  • 2 medium size Tomatoes
  • 4-5 Green Chillies
  • 2-3 Bay Leaves
  • inch Ginger
  • 15-20 cloves Garlic
  • 1 tbsp Turmeric (Haldhi) Powder
  • 2 tbsp Cumin (Jeera) Powder
  • 1 tbsp Coriander (Dhania) powder
  • 2-3 Cloves (Laung)
  • 3 Cardamom
  • ½ inch Cinammon piece
  • 1 pinch Sugar
  • Salt To taste
  • ½ cup Cooking Oil Prefarably mustard oil
  • 4-5 cups Hot Water

Instructions
 

Marinate

  • Ensure you have all the ingredients in hand
    Chicken Curry4
  • Clean the chicken and cut into medium sized pieces. Wash the pieces and drain the water.
  • In a big bowl, put the pieces of chicken. Break the egg onto the chicken. Add curd, turmeric powder and salt. Marinate well and keep for 30 minutes.
  • Image will show how marinated chicken should look.
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Curry

  • Ensure you have all the ingredients
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  • Now, Cut the potatoes into large cubes.
  • Chop the onions into small pieces
  • Chop the tomatoes into fine pieces.
  • Add the green chilies, ginger and garlic in a grinder and make a paste
  • In a bowl, add turmeric powder, cumin powder, coriander powder, pinch of sugar, salt and little hot water. Make a paste.
  • Now heat mustard oil in a pan and heat till it begins to smoke.
  • Add the potatoes and fry for sometime. When color of potatoes turn brown, remove from them from pan and keep aside.
  • In the same hot oil, add cloves, cinnamon, cardamon and bay leaves, and let it crackle.
  • Now, add the sliced onions. Saute until golden brown.
  • Add ginger, garlic and green chilies paste. Stir till the raw smell goes away.
  • Add the masala paste and mix well. Saute for 10-15 minutes in medium flame.
  • Add the tomato and cook until oil begins to separate.
  • Add the potatoes and saute for another 5 minutes.
  • Add in the marinated chicken and mix it with the masala.
  • Cover the pan and cook. Remove the cover and stir occasional so that chicken does not stick to the pan.
  • Do not put water. Water will secrete from chicken and the masala. Let the chicken cook in its own gravy. This will enhance the taste.
  • When the chicken is cooked through, add boiling water as per desired consistency of gravy.
  • Allow the curry to boil for sometime. Mash 2-3 cubes of potatoes form within the curry. It will make the curry thick.
  • Once curry reaches desired quantity, switch off the flame.

Notes

You can pair this recipe with rice or roti.
Enjoy and Bon Appétit!!

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