Ingredients:
500 gms Kg Chicken
4 Green Chilly
2 tomatoes (chopped)
1 Tablespoon Garlic Paste
1 Tablespoon Ginger Paste
1 Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder
2 Teaspoon Red Chili Powder
1 Teaspoon Cumin Powder
1 Teaspoon Black Paper Powder
1 Teaspoon Garam Masala Powder
1 lime
Salt to taste.
Coriander leaves (finely chopped)
Whole Spices:
2 Black Cardamoms
4 small green Cardamoms
5 cloves
A Stick Of Cinnamon
A Bay Leaf
About 100 -150 Ml Mustard Oil.
Marinating Process:
Cut the Chicken into small size pieces and add Turmeric powder,Coriander Powder,Cumin Powder,little Salt,30 ml Musturd Oil and lime juice. Mix all along with chicken properly. Keep it covered by thin plastic foil and keep it refrigerator for 30 mins.
Preparation Process:
Smoke the mustard oil, add the finely chopped onion and green chilly. Steer it for some time, once onion becomes little brown add Turmeric powder,Coriander Powder,Cumin Powder, Ginger & Garlic paste and tomatoes. Add a bit salt and steer it well. You can also add little bit of water on same to prevent spices from getting burned. Now cover the lid & cook it for 5 minutes. You can observed if oil is separating out from spices, which mean spices are cooked properly. Now add garam masala, whole spices & cook the spices for 2 minutes. Now you can add the chicken pieces and mix it well with all the spices in medium flame.
Keep is cooking for 15-20 mins in medium flame & you need to keep it steering so that it won't get burned out. Once the chicken is tenderly cooked, add black paper to it and steer it well. Chicken curry should be all done if next 5 minutes of cooking on low flame.
Switch off the flame and add finely chopped Coriander leaves to garnish it.
You can serve this recipe along with Chapathi/Jeera rice.
1 Tablespoon Garlic Paste
1 Tablespoon Ginger Paste
1 Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder
2 Teaspoon Red Chili Powder
1 Teaspoon Cumin Powder
1 Teaspoon Black Paper Powder
1 Teaspoon Garam Masala Powder
1 lime
Salt to taste.
Coriander leaves (finely chopped)
Whole Spices:
2 Black Cardamoms
4 small green Cardamoms
5 cloves
A Stick Of Cinnamon
A Bay Leaf
About 100 -150 Ml Mustard Oil.
Marinating Process:
Cut the Chicken into small size pieces and add Turmeric powder,Coriander Powder,Cumin Powder,little Salt,30 ml Musturd Oil and lime juice. Mix all along with chicken properly. Keep it covered by thin plastic foil and keep it refrigerator for 30 mins.
Preparation Process:
Smoke the mustard oil, add the finely chopped onion and green chilly. Steer it for some time, once onion becomes little brown add Turmeric powder,Coriander Powder,Cumin Powder, Ginger & Garlic paste and tomatoes. Add a bit salt and steer it well. You can also add little bit of water on same to prevent spices from getting burned. Now cover the lid & cook it for 5 minutes. You can observed if oil is separating out from spices, which mean spices are cooked properly. Now add garam masala, whole spices & cook the spices for 2 minutes. Now you can add the chicken pieces and mix it well with all the spices in medium flame.
Keep is cooking for 15-20 mins in medium flame & you need to keep it steering so that it won't get burned out. Once the chicken is tenderly cooked, add black paper to it and steer it well. Chicken curry should be all done if next 5 minutes of cooking on low flame.
Switch off the flame and add finely chopped Coriander leaves to garnish it.
You can serve this recipe along with Chapathi/Jeera rice.
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